Crab Rangoon Dip Recipe
A warm, creamy, and cheesy delight, this Crab Rangoon dip is a party favorite, loaded with succulent crab and perfect for dipping with fried wonton chips, tortilla chips, or crackers.
Print
Pin
Servings: 12
Ingredients
- 8 ounces cream cheese
- ¼ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 cans crab meat 6 oz each, drained
- ¼ cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 1 clove garlic minced
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh chives
- Optional garnish: 1 tablespoon chopped fresh chives crushed wonton strips
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, use a hand mixer on medium speed to beat the cream cheese, mayonnaise, sour cream, lemon juice, and Worcestershire sauce until light and fluffy.
- Fold in the crab meat, Parmesan cheese, garlic, black pepper, and ⅔ cup of mozzarella cheese. Reserve the remaining ⅓ cup of mozzarella for topping.
- Transfer the mixture to a small baking dish or pie plate, spreading it evenly.
- Sprinkle the reserved mozzarella cheese over the top.
- Bake in the preheated oven for 25 minutes or until the dip is hot and bubbly.
- Garnish with chopped chives and crushed wonton strips, if desired.
Notes
Nutritional information does not account for chips or wonton strips.
Nutrition estimates may vary depending on the brands and methods used.
Nutrition estimates may vary depending on the brands and methods used.