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Crab Rangoon Dip Recipe
Ash Tyrrell

Crab Rangoon Dip Recipe

I recently made this Crab Rangoon Dip for a small gathering, and honestly, it disappeared faster than anything else on the table. It reminded me of those crispy crab rangoon appetizers you get at restaurants, but in a warm, cheesy dip form. The creamy texture, the hint of garlic, and the sweet chili sauce on top make every bite incredibly satisfying
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Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 oz cream cheese room temperature – Softened cream cheese blends smoothly and creates the creamy base of the dip.
  • 1/4 cup mayonnaise – Adds richness and helps the dip become extra smooth when baked.
  • 1/2 cup sour cream – Balances the heaviness of the cream cheese with a slight tang.
  • 3 garlic cloves finely minced – Fresh garlic adds bold flavor and aroma.
  • 4 green onions finely diced – Use both the white and green parts for layered flavor and color.
  • 8 oz crab meat rinsed and drained well – Ensures the dip has authentic crab flavor without excess liquid.
  • 1 cup shredded mozzarella cheese – Helps create a melty cheesy texture. Freshly shredded cheese melts better.
  • 2 teaspoons soy sauce – Adds a subtle savory umami taste.
  • 1 teaspoon Worcestershire sauce – Enhances depth of flavor in the dip.
  • 1 teaspoon sriracha optional – Adds a gentle kick of heat if you like a bit of spice.
  • 1/2 cup Thai sweet chili sauce – Gives the dip a slightly sweet and tangy topping.
  • 50 wonton wrappers – Used to create crispy wonton chips for dipping.

Method
 

  1. Start by preheating your oven to 350°F. While the oven warms up, take the cream cheese out of the fridge so it softens slightly. Soft cream cheese blends more easily and helps create a smooth dip base.
  2. In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Stir until the mixture becomes smooth and creamy. This base creates the rich texture that makes the dip irresistible.
  3. Next, mix in the minced garlic, chopped green onions, soy sauce, Worcestershire sauce, and crab meat. Add about three-quarters of the shredded mozzarella cheese and stir everything together until evenly combined.
  4. Spread the mixture evenly into a small baking dish. Sprinkle the remaining mozzarella cheese across the top. The extra cheese forms a delicious melted layer during baking.
  5. Place the baking dish in the oven and bake for about 25–28 minutes. The dip is ready when it becomes hot, bubbly, and slightly golden on top
  6. Remove the dish from the oven and drizzle the sweet chili sauce over the top. Sprinkle extra sliced green onions for freshness and color before serving.
  7. Cut wonton wrappers diagonally to form triangles. Fry them in hot oil for about 15–20 seconds until golden and crispy, then drain on paper towels. These crunchy chips are perfect for scooping the dip.

Notes

  • I always let the cream cheese soften first because it mixes much smoother.
  • I prefer freshly shredded mozzarella since it melts better than pre-shredded cheese.
  • I make the wonton chips slightly golden instead of dark brown because they taste less burnt.
  • I like adding the sweet chili sauce after baking so the flavors stay fresh and bright.
  • Sometimes I prepare the dip mixture ahead of time and bake it just before serving.