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–+ servings
Crab Rangoon Dip

Crab Rangoon Dip

Yield: 8 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
A take-out favorite made into the creamiest, cheesiest dip of all, served with the easiest homemade wonton chips!
5 stars (10 ratings)

Ingredients

  • 1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
  • 8 ounces cream cheese, at room temperature
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 12 ounces lump crab meat
  • 1 cup shredded white cheddar cheese, divided
  • ¼ cup freshly grated Parmesan cheese
  • 3 green onions, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon Sriracha, optional
  • ½ teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Preheat oven to 350 degrees F.
  • Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
  • Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  • In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
  • Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
  • Place into oven and bake until bubbly and golden, about 20-25 minutes.
  • Serve immediately with won ton wrappers.