Crab Rangoon Dip with Wonton Chips
This baked Crab Rangoon Dip tastes just like your favorite takeout appetizer - cream cheese, crab meat, melty parmesan, and sweet chili sauce baked until hot and bubbly. I'll even show you how to make Wonton Chips that are perfect dippers!
Ingredients
Crab Rangoon Dip
- 8 oz cream cheese (softened to room temperature)
- ½ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoon soy sauce
- 2 teaspoon garlic powder
- 12 oz canned crab meat (drained)
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 13.25 oz sweet chili sauce
- ½ cup chopped green onions
Wonton Chips
- wonton wrappers (cut in half diagonally)
- 1 tablespoon olive oil
- salt
Instructions
- In a large bowl, blend cream cheese, mayonnaise, sour cream, soy sauce, garlic powder, and 2 tablespoons of the sweet chili sauce with a hand mixer until smooth.
- Add drained crab meat, half of the parmesan cheese, half of the mozzarella cheese, and half of the green onions; fold ingredients into the cream cheese mixture into well-incorporated.
- Pour crab rangoon dip into a 8x8" casserole dish and top with remaining cheese. Bake at 350℉ for 30-35 minutes, until cheese on top is browned and sides are bubbling.
- Drizzle with remaining sweet chili sauce and sprinkle remaining green onions on top.
For the Wonton Chips
- After cutting wonton wrappers in half diagonally, place on a lined cookie sheet, brush with olive oil (or spray with olive oil spray), and sprinkle with salt.
- Bake at 400℉ for 4-6 minutes, until browned and crispy. Allow to cool on the baking sheet for an additional 5-10 minutes.
Notes
- Cream cheese must be fully softened for a smooth, lump-free base
- Drain crab meat extremely well (press with paper towels to remove excess moisture)
- Use hand mixer for base only - mix until completely smooth
- Fold crab in gently by hand to keep texture and chunks intact
- Reserve sweet chili sauce - part goes in base, rest is drizzled on top after baking
- Do not overmix after adding cheese and crab or dip can become dense
- Let rest a few minutes after baking so it sets slightly before serving
- Chips will crisp more as they cool - don’t overbake to “perfect crisp” in oven
- Taste base before baking and adjust salt/soy sauce if needed
- Make-ahead option: assemble up to 24 hours ahead and refrigerate before baking
Nutrition Facts
Calories: 390kcalCarbohydrates: 28gProtein: 21gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 76mgSodium: 1541mgPotassium: 262mgFiber: 1gSugar: 25gVitamin A: 339IUVitamin C: 3mgCalcium: 374mgIron: 1mg
