Creamy Crab Rangoon Dip with Crispy Wonton Chips
This creamy Crab Rangoon Dip is a cheesy, savory appetizer made with cream cheese, imitation crab meat, garlic, and Monterey Jack cheese, baked until warm and bubbly. Served with crispy homemade wonton chips, it’s an easy party dip for holidays, game days, and family gatherings.
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Ingredients
- 8 ounces cream cheese
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup low-sodium soy sauce
- 3 cloves garlic minced
- 1 teaspoon sugar
- 8 ounces imitation crab meat
- 1½ cups freshly shredded Monterey Jack cheese
- ½ cup sliced green onions
- About 16 wonton wrappers
- Vegetable oil for frying
Instructions
- Cut the wonton wrappers diagonally in half to form triangles. Heat about 1–2 inches of vegetable or canola oil in a deep skillet or saucepan to 350°F.Working in small batches, carefully add the wonton triangles to the hot oil. Fry for 30–60 seconds, turning once, until lightly golden and crisp. Remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle lightly with salt while warm.Repeat with the remaining wonton wrappers. Keep an eye on them because they cook very quickly!
- In a large mixing bowl, combine the cream cheese, mayonnaise, sour cream, soy sauce, minced garlic, sugar, imitation crab meat, half of the shredded Monterey Jack cheese, and half of the sliced green onions.Mix everything until well combined and evenly distributed.
- Preheat your oven to 350°F. Lightly spray a 2-quart baking dish with nonstick cooking spray.Spread the crab mixture evenly into the prepared baking dish. Sprinkle the remaining shredded Monterey Jack cheese over the top.
- Bake for 20–25 minutes, or until the cheese is melted and the dip is hot and bubbly.For a lightly golden top, broil for an additional 2–3 minutes, keeping a close eye on it so the cheese doesn't burn.
- Remove the dip from the oven and sprinkle the remaining green onions over the top.Serve warm with the crispy fried wonton chips and enjoy!
Servings: 8
Calories: 350kcal