Crab Rangoon Dip
Transform a classic appetizer into a delightful dip with this easy Crab Rangoon Dip recipe. Perfect for parties and family get-togethers.
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded Monterey Jack cheese divided
- 1/4 cup freshly grated Parmesan cheese
- 3 scallions diced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 2 teaspoons orange juice
- 1 teaspoon Sriracha
- 1/2 teaspoon garlic powder
- Coarse salt and freshly ground pepper to taste
- 12 ounces lump crab meat
Instructions
- Preheat your oven to 425°F. Lightly coat a 9-inch baking dish or cast iron skillet with nonstick spray.
- In a large bowl, mix together the cream cheese, mayonnaise, and sour cream. Stir in 1/2 cup of the Monterey Jack cheese, Parmesan cheese, scallions, Worcestershire sauce, soy sauce, orange juice, Sriracha, and garlic powder. Season with a little salt and pepper to taste. Gently fold in the lump crab meat.
- Spread the crab mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of Monterey Jack cheese on top.
- Bake in the oven until the dip is bubbly and golden, about 20-25 minutes.
- Serve immediately with toasted wontons, sourdough chips, or fresh veggie sticks.