Crab Rangoon Dip
This Crab Rangoon Dip is creamy, cheesy, and just a little spicy—with all the flavor you love, plus crispy homemade wonton chips for the perfect scoop.
Recipe and image compliments of Brit from Whisked Away Kitchen
Crab Rangoon Dip
Servings: 10
Ingredients
- 10 oz Hiland Cream Cheese softened
- 1/2 cup Hiland Sour Cream room temperature
- 2 teaspoons Worcestershire sauce
- 2 teaspoons sriracha
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 6 oz 1 1/2 cups shredded Monterey Jack, divided
- 2 oz 1/2 cup shredded low-moisture mozzarella, divided
- 6 oz imitation crab chopped or shredded
- 3 green onions thinly sliced (white and green parts separated)
- 20-30 wonton wrappers cut in half diagonally to form triangles
- Vegetable oil for frying
- Flaky sea salt for sprinkling
Instructions
- Preheat oven to 350°F. Lightly grease a small baking dish.
- In a large bowl, mix the cream cheese and sour cream until completely smooth (you can use an electric mixer if you'd like). Stir in Worcestershire sauce, sriracha, garlic powder, and kosher salt.
- Using a spatula, gently fold in 1 cup of the Monterey Jack, 1/4 cup of the mozzarella, the imitation crab, and the white parts of the green onions.
- Spread the mixture evenly into the prepared baking dish. In a small bowl, combine the remaining 1/2 cup Monterey Jack and 1/4 cup mozzarella, then sprinkle evenly over the top.
- Bake uncovered for 20–22 minutes, until hot and bubbling around the edges. Broil for 2-3 minutes, watching closely, until the top is lightly golden and bubbly.
- Remove from the oven and sprinkle with the green parts of the green onions. Serve warm.
- While the dip is baking, make the wonton chips. Pour about 1 1/2 inches of vegetable oil into a heavy-bottomed pot or deep skillet and heat to 350°F. Working in batches, fry the wonton triangles for 30–45 seconds total, flipping once halfway through, until crisp and golden. Transfer to a paper towel lined plate and season immediately with flaky salt. Repeat with remaining wontons, allowing the oil to return to temperature between batches.
No folding needed—just bake, dip, and enjoy every crunchy, creamy bite
This easy dip captures the best parts of crab rangoons with bold flavor and a golden, bubbly finish—served with salty wonton chips for dipping.
Why We Love This Recipe
- All the flavor, zero the fuss. No intricate folding required. We mix, bake, and dive in.
- Make-ahead-friendly. The filling can be prepped ahead of time, giving you more freedom to fry up the wonton chips just before serving.
- Versatile. While the classic pairing is wontons, this dip also shines with crackers, sliced baguette, or even fresh vegetables for dipping.
Ingredient Notes
Hiland Cream Cheese & Sour Cream: This is your dip’s foundation. Full-fat means a richer, creamier texture that won’t separate or get watery when baked. Make sure to let the cream cheese soften for a smooth texture.
Imitation Crab (Surimi): It’s the classic, affordable rangoon flavor we know and love. It shreds easily and adds beautiful flavor to the dip.
Monterey Jack & Low-Moisture Mozzarella: Monterey Jack brings buttery flavor, while the mozzarella gives us that stretchy pull.
Wonton Wrappers: When fried, they become the light, crispy, restaurant-style chip you must have for dipping.
Step by Step Instructions
- Make the creamy base. Beat the cream cheese and sour cream until smooth. This ensures the base is velvety and lump-free so that every bite is consistent. Then stir in Worcestershire, sriracha, garlic, and salt to build flavor.
- Fold in the mix-ins. Add the cheese, crab, and white parts of the green onions gently. Folding instead of stirring vigorously keeps the crab from breaking apart too much and preserves a nice texture contrast.
- Layer and prep for baking. Spread the mixture evenly in a greased baking dish and sprinkle the reserved cheese on top. This top layer melts into a golden crust, giving you that irresistible baked cheese pull.
- Bake and broil. Bake until hot and bubbly, then broil briefly to get a lightly golden finish. Keep a close eye during broiling—it happens fast, and you want that perfect color without burning.
- Garnish and serve. Sprinkle the green parts of the onions over the hot dip. They add color, brightness, and a little crunch to balance the creamy richness.
- Fry the wonton chips. Heat oil to 350°F and fry the wontons in batches until golden. Quick frying prevents them from soaking up too much oil. Season immediately with flaky salt so it sticks perfectly.
Expert Tips and Tricks
- Don’t overmix the crab. Gentle folding keeps chunks intact, so you get crab in every bite.
- Watch the broil. The dip can go from perfectly golden to burned in 30 seconds.
- Oil temperature matters. If the oil is too hot, wontons brown too fast; too cool, and they get greasy. Aim for a steady 350°F.
Storage Instructions
- Keep any leftover dip in an airtight container in the fridge for up to 3 days.
- Reheat the dip gently in the oven or microwave until just warmed through.
- Wonton chips are best fresh, but stale ones can be baked for a minute or two to crisp them back up.
Savory, crispy, and packed with flavor—this dip is always a party favorite!
Serving Ideas
While the homemade wonton chips are the ideal vehicle, this dip is wonderfully versatile. It’s also fantastic with:
- Thick-cut potato chips or tortilla chips
- Crispy baguette slices
- Fresh, crunchy vegetables like bell pepper strips and sugar snap peas
For more delicious recipes, visit Hiland Dairy’s recipe page.
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