Crab Rangoon Dip
- Crab Rangoon Dip
- Recipe
- Ingredients
- Instructions
A take-out favorite made into the creamiest, cheesiest dip of all, served with the easiest homemade wonton chips!
The Christmas trees are starting to get decorated, the reindeer antlers are being worn, and I just placed an order for holiday cards. Seriously though, where did this year go? I feel like I just finished the leftover ham from Thanksgiving and now I’m barely transitioning to full Christmas mode.
No, but really, aside from all the Christmas shopping, it doesn’t even feel like the holiday season. But it definitely still feels like football season, the best season of all, especially when this crab rangoon dip is involved.
It’s simple. It’s creamy. And it’s amazingly cheesy with the help of an extra-aged white shredded cheese that has a rich, robust flavor that really pops in this dip. With the crisp, homemade wonton chips, you’ll want to have this long after football season is over.
Recipe
Yield: 8 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Ingredients
Instructions
1. Preheat oven to 350 degrees F.
2. Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
3. Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
4. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
5. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
6. Place into oven and bake until bubbly and golden, about 20-25 minutes.
7. Serve immediately with won ton wrappers.
