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?
Table of Contents
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.
Another great melting cheese, Colby Jack, is a great alternative to Monterey, and it even tastes basically the same as well!
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:
• Classic Knorr Spinach Dip Recipe
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Crab Rangoon Dip
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Appetizer, dips
- Karlynn Johnston
- 12 ounces cream cheese (room temperature)
- ½ cup sour cream
- 1 cup grated Monterey Jack
- ¼ cup grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- 1 can 6 ounce canned crab (all liquid squeezed out)
- 3 green onions (diced)
- Pita chips
- 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.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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