Crab Rangoon Dip
Creamy crab rangoon dip is full of amazing flavor. Baked crab dip that is made with cream cheese, canned crab, and cheese. A delicious dip that is always a hit!
Servings: 6
Ingredients
- 1 (8 ounce) cream cheese, softened
- ½ cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 2 (4.25 ounce) cans crab meat, drained
- 1 tablespoon lemon juice
- 1 ¼ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 green onions, diced
- ¼ cup sweet chili sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 350 degrees F. Spray a pie plate or 8 x 8 baking dish with non-stick cooking spray.
- Place the cream cheese, mayonnaise, Worcestershire sauce, garlic powder, salt, pepper, and lemon juice in a mixing bowl. Beat with a mixer until creamy.
- Stir in the drained crab meat, green onions, parmesan cheese and 3/4 cup of the mozzarella cheese.
- Spread the mixture in the prepared baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese on top of the dip.
- Bake for 20-25 minutes. Let rest for 5 minutes.
- Drizzle the top with the sweet chili sauce.
Notes
- Make sure to drain the crab. Drain the canned crab really well. I like to even pat the meat with a paper towel to help remove any excess liquid.
- Use softened cream cheese for the dip. Softening the cream cheese helps to mix the dip together.
Nutrition
Calories: 241kcal | Carbohydrates: 7g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 654mg | Potassium: 56mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 0.3mg