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Easy Crab Rangoon Dip

A creamy, savory, and sweet warm baked dip loaded with cream cheese, crab meat, and topped with a glossy sweet chili sauce. Served with crispy wonton chips.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Party Food, Snack
Cuisine: American, Asian Fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 16 oz cream cheese softened to room temperature
  • 8 oz crab meat lump or imitation, chopped
  • 0.25 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp soy sauce
  • 1 tsp Worcestershire sauce
  • 0.25 cup green onions thinly sliced
Topping & Serving
  • 0.5 cup sweet chili sauce
  • 2 tbsp green onions sliced, for garnish
  • 1 package wonton wrappers cut into triangles
  • 1 tbsp cooking oil for baking or frying chips

Equipment

  • Mixing bowls
  • Baking Dish
  • Hand mixer
  • Baking sheet or skillet

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 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 creamy.
  3. Mix in the garlic powder, soy sauce, and Worcestershire sauce until well combined.
  4. Using a spatula, gently fold in the chopped crab meat and 1/4 cup of sliced green onions.
  5. Spread the mixture evenly into the prepared baking dish. Bake for 20-25 minutes until hot and bubbly around the edges.
  6. Remove from the oven and immediately spread the sweet chili sauce over the top of the hot dip. Garnish with remaining green onions.
  7. While the dip bakes, prepare the wonton chips. Cut wrappers into triangles. Fry in 350°F oil for 30-45 seconds until golden, OR bake at 375°F for 6-9 minutes.
  8. Serve the warm dip immediately alongside the crispy wonton chips.

Notes

Do not bake the sweet chili sauce on top of the dip, as the sugars may burn. Always add it right after removing the dip from the oven.