Crab Rangoon Dip

Crab Rangoon Dip is the dip version of those delicious Crab Rangoons you get at Chinese takeout restaurants. Instead of a cream cheese and crab filling inside a fried wonton, you have a warm creamy, cheesy dip served with crispy wonton chips. So much easier to make than Crab Rangoons and you can really load that creamy, cheesy goodness on your wonton chips.

Crab Rangoon Dip Recipe

Creamy and warm crab dips are always hard for me to resist and this one is no exception. I really have to practice restraint to not overeat it.

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This dip is super easy to make. Just mix together the cream cheese, mayonnaise, and sour cream with the mozzarella cheese, Parmesan cheese, and green onion. For flavoring, a little lemon juice, sugar, Worcestershire sauce, onion powder, and red pepper flakes. Then fold in some crab. Canned crab works fine for this recipe.

Bake until hot and bubbly and watch it disappear!

Make It Spicier

Drizzle some Sriracha sauce on top to make the dip spicier.

Make It Low Carb

Serve this creamy dip with carrot sticks, celery sticks, or cucumber slices to make an awesome low carb appetizer.

Can I Make This Dip Ahead Of Time?

Yes! You can completely mix together the dip and place it in a baking dish up to 12 hours in advance. Cover with plastic wrap and refrigerate until ready to bake. Add a few minutes onto the baking time.

How To Store

Leftover dip can be stored in an airtight container in the refrigerator for 3 days.

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More Creamy Dip Recipes

• Creamy Parmesan Shrimp Dip
• Supreme Pizza Dip
• Philly Cheese Steak Dip
• Hot Bacon and Swiss Dip
• Jalapeno Popper Crab Dip
• Vidalia Onion Dip
• Hot Corn Dip with Jalapenos
• Slow Cooker Cream Cheese Taco Dip

Originally published January 9, 2017.