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–+ servings

Crab Rangoon Dip

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 8 oz cream cheese
  • 1/2 cup (120g) sour cream
  • 1 tablespoon (15g) Worcestershire sauce
  • 1 tablespoon (15g) Sriracha
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 scallions, thinly sliced (plus more for garnish)
  • 1/2 cup (45g) shredded Monterey jack cheese, divided
  • 1/2 cup (45g) shredded cheddar cheese, divided
  • 8 oz fresh lump crab meat, drained well
  • Sweet chili sauce, for topping

Instructions

  • Preheat the oven to 350℉ (175℃).
  • Add the cream cheese to a medium microwave-safe bowl. Microwave until loose and softened, 45 to 60 seconds.
  • Add the sour cream, Worcestershire sauce, Sriracha, garlic powder, salt, scallions, 1/4 cup (22g) shredded Monterey jack, and 1/4 cup (22g) shredded cheddar. Whisk to combine.
  • Fold in the crab meat with a spatula.
  • Scrape the mixture into a 1-qt baking dish and top with the remaining shredded cheese. Bake until hot and bubbly, about 20 minutes. Turn the broiler on and broil until golden, 2 to 3 minutes.
  • Top with sweet chili sauce and more sliced scallions.