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Why You’ll Love My Recipe
The best dips have plenty of fat, cheese, garlic powder, and some kind of major flavoring ingredient to give them something special. This dip has all of that and more—sour cream, tons of cheese, and most importantly, crab! Perfect for serving with something crunchy to a big crowd!
Getting the perfect party dip can be a surprising challenge, as there are usually way too many different options to choose from. Why not keep it simple with this easy-to-make, rich, satisfying, and super-filling crab Rangoon dip?
Looking for a way to make this truly something special? Why not try making your own Homemade Worcestershire Sauce to use in this recipe? If you have the time, why not also learn How to Make Homemade Pita Chips to pair with your dip?
Karlynn’s Recipe Notes
- Skill Level: This delicious dip is easy to make and comes together quickly!
- Total Time: You can have this delicious dip hot and ready for the table in just 35 minutes!
- Variations: Looking for a dip with a punch? Try adding lime juice and Sriracha chili sauce to add a little extra zip! You can also vary the final flavor by switching the Monterey Jack cheese with your choice of sharp Cheddar, Colby Jack, or Muenster!
- Tools For This Recipe: You will need an 8×8 or 9×9 baking dish, mixing bowls, and a spatula to make this recipe. For the best taste and texture, consider grating your own cheese with a cheese grater.
What You’ll Need for Ingredients
Cream Cheese: You will need 12 ounces of cream cheese for this recipe—around one and a half eight-ounce packages. Make sure to reach for the blocks of cream cheese instead of the tubs, as they usually have a denser, richer texture. Tubbed cream cheese often gets whipped up before it’s packaged, which is great for keeping a spread or dip light and smooth, but not so great when you’re looking for melty richness!
Grated Cheese: While it may be tempting to buy packages of pre-shredded or pre-grated cheese, these often have stabilizers added that can make them melt less consistently. For the best taste and texture, grate your own!
Seasonings: Garlic powder, paprika, and Worcestershire sauce do the heavy lifting to make this dip a real flavor bomb, and green onions added to the dip and sprinkled on top as a garnish add a delicious fresh crunch! Karlynn’s Tip: If you want to add an extra kick of flavor, feel free to add Sriracha chili sauce either as a garnish, or mixed into the dip itself! A squeeze of lime juice is also a great way to add a little acid to help cut through all this dip’s richness.
Canned Crab: Unless you live near the coast, it may be hard to get fresh, tasty and affordable crab. You might be able to get frozen crab meat, but considering its high price point, you’re better off sticking to canned crab. Canned crab is affordable, and definitely a better choice in terms of freshness than product that needs to be shipped thousands of miles before it gets to a store near you! Just make sure to check through the crab meat to make sure that there aren’t any little chips of shell in it, and drain it thoroughly to avoid adding too much liquid to your dip.
How To Make Crab Rangoon Dip
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 350°F and lightly grease an 8×8 or 9×9 baking dish or pie plate.
- In a large bowl, combine cream cheese, sour cream, grated Parmesan, grated Monterey Jack, Worcestershire sauce, garlic powder, and paprika and mix until evenly combined. Taste test and add more seasonings if desired. Then fold in the crab meat and green onions until combined.
- Spoon the dip into the prepared baking dish, ensuring it is level. Bake for 20-25 minutes until golden on top.
- Garnish with more chopped green onion and drizzle with Sriracha, if desired. Serve warm with pita chips or crackers.
Karlynn’s Tips and Tricks for the Perfect Crab Rangoon Dip
- Celebrate: It’s tempting to cut calories in recipes by swapping full-fat ingredients for low-fat options, and in some recipes it works out just fine and takes very little away from the final dish. In the case of this dip, though, the sour cream and cream cheese act as the main binding ingredients that hold the dip together. Using low-fat options will make the dip turn out thin and less flavorful. Rather than trying to cut calories, it’s best to think of this dip as a treat and enjoy it as an indulgence!
- Cheese To Please: Monterey Jack heese isn’t always easy to find outside of North America. While I think it’s the best cheese to use in this recipe because of how it melts and tastes deliciously creamy, don’t worry if you can’t find it! Sharp Cheddar is an intensely flavorful alternative that will add a lot of salty, cheesy intensity; Colby Jack is a great alternative that will taste just about the same as Monterey Jack; and Muenster is a mild flavored and smooth-melting cheese that can add a lot of depth.
Storage Instructions
I wouldn’t recommend freezing this dip, as it won’t really hold up well to being frozen and thawed, but in the unlikely event that you have leftovers at the end of the night, they can be stored in an airtight container in the refrigerator for up to 2 days! You can also assemble this dip up to a day in advance before baking it, just make sure to cover it tightly with plastic wrap.
More Delicious Dip Recipes
- Looking for a delicious seafood dip, but not a fan of crab? Give my recipe for Shrimp Dip a try!
- Packed with all the delicious flavors of a bagel with lox, my Smoked Salmon Dip is fantastic as a spread on bagels or alongside crackers or pita chips!
- Looking for a classic that goes great with a crudité platter or in a bread bowl? Give my Classic Knorr Spinach Dip Recipe a try!
Why bring a veggie platter to your next potluck when you can bring something creamy, delicious, and indulgent like this crab rangoon dip? Not only is it unique, but it’s easy to put together in a short amount of time!
Give this dip a try at your next get-together and let me know what you think in the comments below!
Happy Cooking!
Karlynn
Crab Rangoon Dip
Ingredients
- 12 ounces cream cheese, room temperature
- ½ cup sour cream
- 1 cup Monterey Jack, grated
- ¼ cup Parmesan cheese, grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- 6 ounces canned crab, all liquid squeezed out
- 3 green onions, diced
- Pita chips
Instructions
- Preheat your oven to 350°. Lightly grease a 8X8 or 9X9 baking dish or a pie plate.
- In a large bowl, combine cream cheese, sour cream, Parmesan cheese, Monterey Jack, Worcestershire sauce, garlic powder and paprika. Mix until evenly combined. Taste test and add more seasonings if desired.
- Fold in the crab and green onions until combined.
- Spoon the dip into the prepared baking dish, ensuring it is level. Bake for 20 to 25 minutes, until the dip is nice and golden on top.
- Garnish with more green onions and drizzle with Sriracha, if desired.
- Serve warm with pita chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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