Crab Rangoon Dip
This dip is everything indulgent you love about crab rangoons, without the fuss of folding tiny triangles. It’s creamy, cheesy, and just a little spicy. And don’t think we forgot the crispy crunch! You get that too, thanks to homemade wonton chips that are golden, salty, and perfect for scooping up every last bit of dip.
Welcome to Whisked Away Kitchen where you’ll find globally-inspired recipes featuring seasonal ingredients for the adventurous home cook!
Print Recipe-
Prep Time
20 Minutes -
Cook Time
40 Minutes -
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
Directions
- 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.
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