This baked Crab Rangoon Dip captures the savory, creamy, and slightly sweet flavor of the classic appetizer in an easy-to-share dip format, perfect for chips or wonton strips.

 

Crab Rangoon Dip – Ingredients

2 cups crab meat
16 oz cream cheese (2 blocks)
1/2 cup sour cream
4 green onions, chopped
1 1/2 teaspoons Worcestershire sauce
2 tablespoons powdered sugar
1/2 teaspoon garlic powder
1/2 teaspoon lemon juice

 

How To Make Crab Rangoon Dip:

Step 1: Softening the Cream Cheese: Begin by softening the 16 oz cream cheese in the microwave for about a minute.

Step 2: Adding the Flavors: Chop and Mix: Incorporate the 4 chopped green onions and 2 cups crab meat into the softened cream cheese.Flavor Fusion: Add 1/2 cup sour cream, 1 1/2 tsp Worcestershire sauce, 2 Tbsp powdered sugar, 1/2 tsp garlic powder, and 1/2 tsp lemon juice to the mix. Stir until all ingredients are harmoniously blended.

 

Step 3: Baking: Spread the mixture into a shallow baking dish. Bake the dip for 30 minutes at 350 degrees F (175 degrees C), or until the top is lightly golden and the dip is bubbly around the edges.

Step 4: Serve: Serve hot with chips, fried wontons, or pork rinds.