Crab Rangoon Dip

This post may contain affiliate links. See my privacy policy for details.

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?

Don’t forget to make 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?

Crab Rangoon Dip

All a good dip really needs is plenty of fat, cheese, garlic powder, and some kind of major flavoring ingredient to give it something special.

This dip has all of that and more – cream cheese, sour cream, tons of cheese, and, the most important part, crab.

Perfect for serving with something crunchy to a big crowd of people, this Crab Rangoon dip is the perfect party food.    

Could You Use Fresh Crab For This Recipe?

You might be wondering if you can use fresh crab in this recipe. Fresh crab is known for having a ton more flavor and also has a slightly softer texture.

Of course, fresh crab does require a little more prep time, but isn’t it worth the extra effort?

Unfortunately, unless you live by the coast, you are unlikely to find a fresh crab that won’t make you ill. You might be able to find frozen crab, but given its high price point, you are probably better to just stick with canned crab. Plus, canned crab is super fresh when compared to getting the fresh stuff shipped thousands of miles, so canned crab is a surprisingly good option if you live inland.

Could You Use Low-Fat Cream Cheese And Sour Cream To Cut Calories?

It is always tempting to cut calories in recipes by swapping out full-fat ingredients for low-fat options. In some recipes, this works just fine and takes very little away from the dish while cutting hundreds of calories.

In the case of this crab Rangoon dip recipe, though, this handy calorie-cutting cheat just doesn’t work. The fat within both the sour cream and the cream cheese are necessary ingredients for both texture and taste.

The sour cream and cream cheese both act as the main binding ingredients holding the dip together. By using low-fat options, the dip will have thinness to it, as well as an almost watery texture that does not make for the most appetizing appearance or eating experience.

The fat also adds a lot in terms of flavor to the dip that would be lost if you use low-fat alternatives. The sour cream and cream cheese give the dip a richness and intensity that complements the crab and brings the whole dip together.

Rather than trying to cut calories, it is best to think of this dip as a treat and enjoy it as an indulgence that you maybe shouldn’t eat on a regular basis.

Alternatives To Monterey Jack Cheese

Monterey Jack cheese is not always easy to find outside of North America. While it is the best cheese to use in this recipe thanks to its meltiness and creaminess, don’t worry if you can’t find it because there are several alternatives that will still result in a delicious dip.

• Sharp Cheddar

Sharp Cheddar cheese might not be as good or as salty as Monterey Jack, but it does offer a ton more flavor.

With a lot of salty, cheesy intensity, this is the option to go for if you want a huge amount of flavor.

– Colby

Another great melting cheese, Colby Jack, is a great alternative to Monterey, and it even tastes basically the same as well!

– Muenster

Muenster is a strange North American imitation of a German washed rind cheese, but it can work surprisingly well in a dish like this. Capable of offering a ton of interesting flavors and melting surprisingly well, this is the cheese to go for if you are looking for something with a bit more interesting depth.

Looking for more delicious Salsa, Guacamole, and Dip recipes? Try these out:

• Shrimp Dip

• Smoked Salmon Dip

• Classic Knorr Spinach Dip Recipe

Happy Cooking

Love,

Karlynn

PIN THIS RECIPE to your APPETIZER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!