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Easy Crab Rangoon Dip

All the flavors of your favorite Chinese takeout appetizer in an easy, scoopable, creamy baked dip topped with sweet chili sauce. Served with crispy homemade wonton chips.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Asian-American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crab Dip Base
  • 16 oz cream cheese softened to room temperature
  • 0.25 cup sour cream
  • 0.25 cup mayonnaise
  • 8 oz imitation crab meat or lump crab chopped
  • 3 whole green onions chopped, white/light greens separated from dark greens
  • 1 tsp garlic powder
  • 1 tsp soy sauce
  • 0.5 tsp Worcestershire sauce
  • 0.5 cup sweet chili sauce for topping
Wonton Chips
  • 1 package wonton wrappers cut into triangles
  • 1 tbsp vegetable oil or cooking spray if baking/air frying

Equipment

  • Hand mixer
  • Large mixing bowl
  • 1-quart baking dish
  • Baking sheet

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a small 1-quart baking dish.
  2. In a large bowl, use a hand mixer to beat the softened cream cheese, sour cream, and mayonnaise until smooth and fluffy.
  3. Add the garlic powder, soy sauce, and Worcestershire sauce. Mix until combined.
  4. Using a spatula, gently fold in the chopped crab meat and the white and light green parts of the chopped green onions.
  5. Spread the mixture evenly into the prepared baking dish.
  6. Bake for 20-25 minutes until the edges are hot and bubbly.
  7. While the dip bakes, prepare the wonton chips: toss wonton triangles in a little oil and bake at 375°F for 6-9 minutes, air fry at 350°F for 3-5 minutes, or deep fry in hot oil until crispy.
  8. Remove the hot dip from the oven and immediately pour the sweet chili sauce evenly over the top.
  9. Garnish with the reserved dark green parts of the green onions and serve hot with crispy wonton chips.

Notes

Ensure your cream cheese is completely softened to room temperature to avoid a lumpy dip. Do not freeze leftovers.