Ingredients
Crab Rangoon Dip
- 8 ounces cream cheese, at room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 teaspoon granulated sugar
- 8 ounces imitation crab meat, shredded or finely chopped
- 1½ cups Monterey Jack cheese, freshly shredded
- ½ cup green onions, sliced
Crispy Wonton Chips
- Vegetable oil for frying
- 1 (12-ounce) package of wonton wrappers, sliced in half diagonally
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 1½ to 2-quart casserole dish or any oven-safe dish with non-stick cooking spray. Set aside for later use.
- Mix the Base: In a large mixing bowl, beat the cream cheese until smooth. Add sour cream, mayonnaise, soy sauce, minced garlic, and sugar, mixing well until fully combined into a creamy mixture.
- Add Crab and Cheese: Fold in the shredded imitation crab meat, half of the shredded Monterey Jack cheese, and all of the sliced green onions, stirring gently to incorporate.
- Assemble for Baking: Transfer the crab mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining Monterey Jack cheese over the top for a cheesy crust.
- Bake the Dip: Place the dish in the oven and bake for 20-25 minutes until the cheese is melted and bubbling. For an extra golden and bubbly top, broil for an additional 2-3 minutes but watch closely to prevent burning.
- Prepare Wonton Chips: Heat vegetable oil in a deep-frying skillet or Dutch oven over medium heat until it reaches 360-365°F (182-185°C). Meanwhile, slice wonton wrappers in half diagonally to create triangles and set up a cooling rack on a baking sheet.
- Fry Wonton Chips: Fry 2-3 wonton triangles at a time for 25-30 seconds or until they start developing light golden color. Remove immediately and drain on the cooling rack. Repeat until all desired chips are fried.
- Serve: Serve the crab rangoon dip hot alongside crispy wonton chips, buttery crackers, or tortilla chips for dipping. Enjoy the rich and savory flavors!
Notes
- Nutritional information does not include the fried wonton chips.
- For best flavor, use canned lump crab or fresh crab meat if available; imitation crab is a budget-friendly alternative.
- Make Ahead: Assemble the dip up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, add an extra 5-10 minutes to cooking time because it will be chilled.
- Storage: Store leftover dip in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
- Gluten-Free Tip: Use tamari or coconut aminos instead of soy sauce and serve with gluten-free crackers or vegetable dippers instead of wonton chips.
- Lighter Option: Substitute Greek yogurt for some or all of the sour cream and mayonnaise for a healthier version with more protein and less fat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
