Description
This easy crab rangoon dip with homemade wonton chips is a creamy, savory appetizer inspired by the classic takeout favorite. Baked until bubbly and served with crispy, golden wonton chips, it’s the ultimate party snack or game day dip.
Ingredients
- For the crab rangoon dip:
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup imitation or lump crab meat, chopped
- 2 green onions, sliced
- 1/2 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 cup shredded mozzarella or cheddar cheese (optional, for topping)
- For the wonton chips:
- 12 wonton wrappers, cut into triangles
- Cooking spray or oil
- Salt, to taste
- Optional seasonings: sesame seeds, garlic powder, chili flakes
Instructions
- To make the dip:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic powder, and Worcestershire sauce until smooth.
- Fold in crab meat and green onions.
- Spread mixture into a baking dish and top with shredded cheese, if using.
- Bake for 20–25 minutes until hot, bubbly, and lightly golden on top.
- To make the wonton chips:
- Arrange wonton triangles on a baking sheet and lightly spray or brush with oil.
- Sprinkle with salt and any desired seasonings.
- Bake at 375°F (190°C) for 6–8 minutes, flipping halfway, until golden and crispy.
Notes
- Add hot sauce or pepper jack cheese for heat.
- Mix in sweet chili sauce or water chestnuts for added texture and flavor.
- Use store-bought chips or veggies for dipping if short on time.
- Fry wonton chips for an extra crispy option.
- Dip can be assembled ahead and baked when ready to serve.
Nutrition
- Serving Size: 1/8 of dip with chips
- Calories: 210
- Sugar: 1g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg
