Description
This Cheesy Crab Rangoon Dip is a creamy, savory appetizer combining cream cheese, mayonnaise, sour cream, shredded crab meat, and a blend of mozzarella and cheddar cheeses. Enhanced with garlic, green onions, and tangy Worcestershire and soy sauces, it’s baked to bubbly perfection and garnished with fresh parsley. Perfect for parties or game days, serve hot with tortilla chips, crackers, or fresh veggies.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 cups crab meat, shredded (or imitation crab)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped parsley (for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish to ensure the dip doesn’t stick while baking.
- Mix Creamy Base: In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Stir them together until you achieve a smooth and creamy texture without lumps.
- Add Flavorful Ingredients: Incorporate the shredded crab meat, mozzarella, cheddar cheese, minced garlic, and chopped green onions into the creamy base. Then add Worcestershire sauce, soy sauce, lemon juice, garlic powder, and black pepper. Mix thoroughly until all ingredients are well combined.
- Transfer to Baking Dish: Pour the prepared creamy mixture evenly into the greased 9-inch baking dish, spreading with a spatula as needed.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is bubbly and the top is golden brown for a beautiful crust.
- Garnish and Finish: Remove the dip from the oven and sprinkle chopped parsley and, if desired, crushed red pepper flakes on top to add color and a hint of heat.
- Serve Warm: Serve the Cheesy Crab Rangoon Dip hot with tortilla chips, crackers, or fresh vegetables for dipping to enjoy immediately.
Notes
- Use fresh crab meat or high-quality imitation crab based on availability and budget.
- If you prefer less heat, omit the crushed red pepper flakes.
- Make sure the cream cheese is softened to blend smoothly without lumps.
- For extra crispiness, serve with toasted baguette slices or pita chips.
- Leftover dip can be refrigerated for up to 3 days and reheated in the oven.
