Do you want the perfect dip for when you’re having guests over? Crab Rangoon Dip! It’s creamy, cheesy, and delicious. The taste of the crab really comes through as well as the spicy kick provided by sriracha.
This dip is also great for date night or just a regular “movie at home” kind of night.
Hot and bubbly, crab rangoon dip really hits the spot when you want something easy but satisfying.
A dip that feels like a meal. Unlike cold dips, baked hot dips feel like you’re actually eating something homemade and dinner-like.
All you need to prepare this amazing dip is a bowl, a fork or spatula, a baking dish, and your oven. And all the food prepping you will be doing for this recipe is chop some garlic and green onions.
- Cream cheese: Use brick cream cheese. Please avoid using whipped cream cheese. The whipped one has air added, and it is too soft.
- Low-fat Greek yogurt: some recipes call for sour cream, but I don’t really like the extra calories, and believe me, you will not know the difference.
- Monterey Jack cheese: Feel free to use your favorite cheese.
- Soy sauce: as a rule, I use low sodium soy sauce because it is healthier, but you can use regular soy sauce.
- Sriracha: to me, sriracha gives this dish just the right amount of spiciness, but you can use Tabasco or the hot sauce of your choice. The amount used in this recipe does not make it too hot.
- Garlic: I like to use fresh garlic since the dip is baked, but you can use garlic powder if you want.
- Lump crab meat: this comes in a can. Do not confuse real crab meat with imitation crab meat or crab sticks. Real crab meat is way better, and you only need a 6oz can.
- Green onions: I love their taste as well as the look they give this dip. The specks of green make it more special and appealing.
How To Make Crab Rangoon Dip
- Preheat the oven to 350F. Using a medium-sized bowl, mix all ingredients until smooth.
- Place mixture in an oven-safe baking dish and bake for 25-30 mins or until brown on the top and bubbly.
What To Eat With Crab Rangoon Dip?
Of course, my kids love it when I make Chicken Nuggets because they are not great crab fans!
If you’re having guests over and you need to make several different kinds of dips, I would also recommend Baba Ganoush or Spicy Creole Shrimp Dip. They are both outstanding recipes, and I am sure your guests will love them as much as we do.
Can You Freeze Crab Rangoon Dip?
Certainly, wait for it to cool completely before wrapping it in plastic wrap and putting the whole dish inside a freezer bag. You can freeze it for up to three months.
- Before baking, check the flavor and adjust seasoning as needed. You may like it a bit more spicy or salty.
- Do not leave your dip unattended inside the oven. Not all ovens are equal, and yours may take less time to bake.
- It really helps to have the cream cheese soft before mixing, so don’t forget to take it out of the fridge 30 mins before using it.
Crab Rangoon Dip
- 8 oz softened cream cheese
- ½ cup low-fat Greek yogurt
- ¾ cup shredded Monterey Jack cheese
- 2 teaspoons soy sauce
- 3 teaspoons Sriracha
- 2 garlic cloves, minced
- 6 oz lump crab meat
- 3 green onions, sliced
- Take your cream cheese out of the fridge at least 30 mins prior to making the dip, so that it comes to room temperature and is soft enough to mix easily with the other ingredients.
- Preheat the oven to 350F.
- Using a medium-sized bowl, mix the cream cheese, Greek yogurt, crab meat, soy sauce, minced garlic, green onions, sriracha, and Monterey Jack cheese with a spoon or spatula until all ingredients are well combined. Save some chopped green onions to serve on top, if desired.
- Place the mixture in an ungreased baking dish, level it as best as you can, and bake it for 25-30 mins or until it is browned on top, bubbly and the cheese is melted. Some ovens take a little longer than others, so just check it regularly after the 20 min mark.
- Sprinkle with extra green onions and serve with chips while still hot!
Frequently Asked Questions
1. Can Crab Rangoon Dip be made ahead of time?
You can mix all the ingredients ahead of time, put them in the baking dish and refrigerate it or freeze it. keep it for not more than two days in the fridge and the freezer for up to three months.
You can then take it out of the fridge or freezer, let it come to room temperature, give it a quick mix, and bake.
2. How can you tell if your crab has gone bad?
Oh my, the smell of crab gone bad is terrible!
I recommend using canned lump crab meat and opening the can the day you plan to use it. Smell the crab meat before using it and check the texture. Slimy crab meat is a bad sign!