Description
This Easy Crab Rangoon Dip is a creamy, cheesy, and savory dip that takes the flavors of classic crab rangoon and turns them into an irresistible dip. With cream cheese, crab meat, and seasonings, it’s perfect for parties, gatherings, or game day. Warm, indulgent, and super simple to make, this dip will be a hit!
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups cooked crab meat (or imitation crab, chopped)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tbsp fresh parsley, chopped (optional for garnish)
- Salt and pepper, to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp lemon juice (optional for brightness)
Instructions
-
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish (9×9 or similar size).
-
Make the Dip: In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, mozzarella cheese, and cheddar cheese. Stir in the minced garlic, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Add the cooked crab meat (or imitation crab) and mix until well combined. Optionally, add a squeeze of lemon juice for a little tang.
-
Transfer to Baking Dish: Spread the mixture evenly into the prepared baking dish.
-
Bake: Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly, and the top is lightly golden.
-
Serve: Remove from the oven and garnish with fresh parsley. Serve warm with crackers, tortilla chips, or sliced baguette.
Notes
- You can use imitation crab if fresh crab meat is unavailable, though fresh crab adds a richer flavor.
- For extra crunch, sprinkle some extra cheese on top before baking or add a few panko breadcrumbs and bake until golden.
- This dip can be made ahead and stored in the refrigerator for up to 24 hours before baking.
- For a spicier version, add a pinch of cayenne pepper or hot sauce to the mixture.
Nutrition
- Serving Size: 1/8th of the recipe
- Calories: 320
- Sugar: 2g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg