Crab Rangoon Dip {Warm, Creamy, Party-Perfect!}
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This Crab Rangoon Dip Is Next Level.
This Crab Rangoon Dip Deserves a Crowd.
Look at her.
Bubbly edges. Creamy crab tucked into every scoop. That glossy sweet chili sauce swirled across the top. Fresh chives for a little pop. And those golden baked wonton triangles on the side ready to dive in.
This is the kind of dip that makes people pause mid-conversation.
It’s everything you love about crab rangoons without the folding, stuffing, or frying. Just rich cream cheese, tender crab, a little garlic and onion, baked until hot and melty. Then finished with that sweet heat on top.
And the baked wontons? Crisp, salty, perfectly golden. You break one in half, scoop deep, and suddenly you’re “just tasting it” for the fourth time.
It’s warm. It’s scoopable. It’s a little extra in the best way.
Set this out and watch the bowl of wontons empty fast.
Crab Rangoon Dip
Equipment
- 1 8×8 baking dish
Ingredients
- 8 ounces krab, chopped or cooked real crab
- 4 ounces cooked shimp, chopped Optional
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp kosher salt
- 2 tbsp fresh chives, chopped
- 8 ounces cream cheese, room temperature
- 4 ounces sour cream
- ½ cup sweet chili sauce divided ¼ in dip (mixed) & ¼ poured on top
- 1 pkg wonton wrapper or chips
- fresh chives
Instructions
Wonton Chips
- Preheat the oven at 400°F. Line a baking sheet with parchment paper if desired.
- Fold the wonton wrappers in half to form triangles and place them in a single layer on the baking sheet.
- Lightly spray with oil so each piece is covered.
- Bake for 10 to 15 minutes, flipping halfway through, until golden brown and crisp.
- Remove from the oven and let cool slightly before serving.
Krab Rangoon Dip
- Preheat the oven to 400°F and lightly grease an 8×8 baking dish. Set aside.
- In a large bowl, add the cream cheese, sour cream, crab, shrimp, chives, salt, ¼ cup chili sauce, onion powder, and garlic powder. Mix well until everything is fully combined and smooth.
- Spread the crab rangoon dip mixture evenly into the prepared baking dish. Drizzle or spoon the remaining chili sauce over the top.
- Bake for about 20 minutes, or until the dip is hot and bubbly around the edges.
- Remove from the oven and sprinkle with fresh chives. Serve warm with crispy wonton chips.
