Crab Rangoon Dip

4.60 from 37 votes

Turn your favorite Chinese take-out bite into a creamy Crab Rangoon Dip that's absolutely scrumptious and perfect for parties!

Course Appetizer

Cuisine American

Keyword crab rangoon dip

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 229kcal

Author Aubrey

Preheat the oven to 400 degrees F.
In a large mixing bowl, beat the cream cheese with a hand mixer until smooth. Add the sour cream, sriracha, Worcestershire sauce, and garlic powder and mix until combined.
Using a rubber spatula, fold in the crab meat, 1/2 cup of white cheddar cheese, and the Parmesan.
Transfer the dip to a shallow overproof dish (like a cast-iron skillet or pie plate). Top with the remaining 1/2 cup of cheese. Bake for 20-25 minutes or until bubbly.
Remove from the oven, drizzle with sweet Thai chili sauce, and sprinkle with green onions. Serve warm with wonton chips or tortilla chips.

Take the wonton wrappers out of the package and cut them in half to form triangles. You can make as many as you like. Set aside. Line a baking sheet with paper towels. Set aside.
Fill a large pot 2/3 full with vegetable oil. Place over medium-high heat until the oil reaches 360 degrees F.
Add 5-7 wonton triangles to the hot oil. You don't want ot over crowd the pan. Fry for 60-90 seconds until golden. (They will get a little darker after coming out of the oil.)
Use a spider strainer to transfer the wontons to the paper towel-lined baking sheet. Repeat until you have fried as many wonton chips as desired.

Nutritional information is for the dip only.
The wonton chips can be made up to 2 days ahead of time. Cool them completely and then keep in a food storage bag until ready to serve.