This Crab Rangoon Dip has all the elements of your favorite American-Chinese appetizer but is much easier to make. It's the yummiest start to your next holiday party!
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the sour cream, sriracha, Worcestershire sauce, and garlic powder and mix until combined.
Fold in the crab meat, 1/2 cup white cheddar cheese, and Parmesan. Place dip in an ovenproof shallow dish, top with remaining 1/2 cup cheese, and bake for 20-25 minutes or until bubbly.
Drizzle with sweet Thai chili sauce, sprinkle the green onion on top and serve with wonton chips or tortilla chips.