We are obsessed with this crab rangoon dip! It’s hot, creamy, cheesy and packed with crab and major flavor. It’s sure to become your go-to appetizer when you really want to impress!
Warm dips are welcome at any party or gathering! If you agree, then you must try these tried and true favorites like this chicken alfredo dip, this spinach artichoke dip or this flavorful hot corn dip. I love them all so much!
What is Crab Rangoon Dip?
Crab rangoon dip is one of the most addicting and delicious dips you could make! This is the ultimate warm, satisfying snack dip to serve at potlucks, family get togethers, game day, holiday celebrations, and parties. It’s easy to make with succulent crab meat, cream cheese, sour cream, mayo, shredded cheese, and a few simple pantry staples. Mix it all together, bake to golden, bubbly perfection, and it will be love at first bite!
Just 10 minutes of prep time is all it takes! You can even prepare it ahead of time, and then pop it in the oven before your big event. Super convenient if you’re hosting a party or other gathering. It’s fabulous with fried wonton chips, crackers, toasted bread or tortilla chips.
What’s in Crab Dip?
This crab rangoon dip recipe comes together so effortlessly with simple ingredients. Even though it’s easy to make, it’s super tasty and everyone will be asking for the recipe! See the recipe card at the bottom of the post for exact measurements.
- Cream Cheese: Soften the cream cheese by leaving it at room temperature for about half an hour or take it out of the package and microwave it for 30 seconds. This will help it combine better with the other ingredients.
- Sour Cream: Gives the dip a subtle tang and thins out the the thick cream cheese.
- Mayonnaise: Adds extra creaminess and flavor!
- Sweet Chili Sauce: For a sweet and sour taste that complements the other savory ingredients. Use my recipe to make your own.
- Soy Sauce: Adds a rich umami flavor. I just used regular soy sauce, but you can also choose for low-sodium soy sauce.
- Sriracha Sauce: So your dip has a hint of spice.
- Garlic Powder: To season the dip with the perfect amount of garlic flavor.
- Salt and Pepper: Makes everything taste so good!
- Lump Crab Meat: Look for this in the canned meat aisle by the tuna.
- Monterey Jack Cheese: If you have the time, shred this yourself directly from a block. It will melt better and have more flavor.
- Green Onions: Adds freshness and color.
- Wonton Wrappers: You can bake the wonton wrappers as instructed in this recipe, or make fried wonton chips.
Let’s Make Some Dip!
This tasty crab rangoon dip is easy to mix up and comes out of the oven deliciously warm and bubbly. It tastes so good served with crispy wonton chips! You can also pair it with toasty bread or crackers. Here’s how to make it:
- Prep: Preheat the oven to 350 degrees Fahrenheit. Prepare an 8X8 baking dish by spraying it with cooking spray, then set aside.
- Mix: In a large bowl cream together the cream cheese, sour cream, mayo, sweet chili sauce, soy sauce, sriracha, garlic powder, salt and pepper.
- Add Crab: Once the cream cheese mixture is well mixed, fold in the crab meat, ⅔ cup Monterey jack cheese, and 2 tablespoons of the green onions.
- Bake: Spread the crab rangoon dip evenly into the baking dish and sprinkle the top with the remaining ⅓ cup Monterey jack cheese. Then bake the dip for 20-25 minutes, the cheese should be bubbling and browning on the top.
- Garnish: Remove the hot dip from the oven, allow it to cool at room temperature for 5 minutes, spread some sweet chili sauce over the top of the dip and sprinkle the remaining green onions over the sauce.
- Bake Chips: To make the wonton chips, cut each wonton wrapper in half and brush or spray it with olive oil and sprinkle them with salt. Then lay the wrappers out evenly on a baking sheet lined with parchment paper and bake for 5 minutes at 350 degrees Fahrenheit.
- Serve: Dip the crispy wonton chips in the hot dip and enjoy!
Tips for Making Crab Rangoon Dip
This crab rangoon dip is always a hit, and no one will be able to stop dipping. Here’s some tips and ways to make it your own:
- Make Ahead: To make this dip ahead, assemble everything into the baking dish, cover and keep it in the fridge until you are ready to bake it.
- Make it Spicy: Add more sriracha to taste for a spicier dish.
- Crab: You can use imitation crab in place of the canned crab. Fresh crab meat will also work great. It is typically sold in plastic containers over ice at the market.
- Wonton Tip: Depending on the size of your wonton wrappers you may want to quarter them.
Storing Leftovers
This hot crab dip is so good, you probably won’t have leftovers! However, if you do, here’s the best way to store them and reheat later!
- In the Refrigerator: Store dip leftovers in the fridge in an airtight container for up to 5 days. Crispy wonton chips can be kept at room temperature in an airtight container for up to 5 days.
- To Reheat: To warm this back up, place it in the oven at 350 degrees for 15 minutes. You can also microwave individual servings until heated.
More Delicious Appetizer Recipes
With parties, holidays, and games to watch, it’s appetizer season! Make these appetizers for your next get together or just on a lazy weekend. Even if you don’t have a special occasion, all of these recipes are great to enjoy as a hearty snack when you are in the mood. Here are some of our favorite crave-able appetizers.
Crab Rangoon Dip
Ingredients
- 8 ounces cream cheese room temperature
- ¼ cup sour cream
- ¼ cup mayo
- ¼ cup sweet chili sauce plus more for topping
- 1 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 16 ounces canned crab meat drained
- 1 cup monterey jack cheese shredded and divided
- 3 tablespoons green onions thinly sliced divided
- 1 package wonton wrappers
- Olive oil
Instructions
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Preheat the oven to 350 degrees fahrenheit. Prepare an 8X8 baking dish by spraying it with cooking spray, set aside.
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In a large bowl cream together the cream cheese, sour cream, mayo, sweet chili sauce, soy sauce, sriracha, garlic powder, salt and pepper.
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Once the cream cheese mixture is well mixed, fold in the crab meat, ⅔ cup monterey jack cheese, and 2 tablespoons of the green onions.
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Spread the crab rangoon dip evenly into the baking dish and sprinkle the top with the remaining ⅓ cup monterey jack cheese. Bake the dip for 20-25 minutes, the cheese should be bubbling and browning on the top.
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Remove the hot dip from the oven, allow it to cool at room temperature for 5 minutes, spread some sweet chili sauce over the top of the dip and sprinkle the remaining green onions over the sauce.
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To make the wonton chips, cut each wonton wrapper in half and brush or spray it with olive oil and sprinkle them with salt. Lay the wrappers out evenly on a baking sheet lined with parchment paper and bake for 5 minutes at 350 degrees fahrenheit.
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Dip the crispy wonton chips in the hot dip and enjoy!
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