An easy to make Crab Rangoon dip made with cream cheese, mozzarella, and crab meat all baked up to golden perfection. For an over the top taste treat serve with homemade wonton chips.
INGREDIENTS
- 8 ounces cream cheese softened
- 1 ½ cups shredded mozzarella
- ⅓ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire Sauce
- 8 ounces cooked crab meat finely chopped
- 1 green onion thinly sliced
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Combine the cream cheese, 1 cup mozzarella, mayonnaise, sour cream, onion powder, garlic powder, black pepper, Worcestershire Sauce, and crabmeat in a medium bowl. Spoon it into an 8×8 inch casserole dish sprayed with nonstick cooking spray. Top with the remaining mozzarella cheese.
- Bake uncovered until heated through and lightly browned; 25-30 minutes. Top with sliced green onions. For best results serve promptly.
NOTES
- Soften the cream cheese by removing it from the fridge about 40 minutes in advance. To hasten the time needed remove it from the packaging. See below for more ideas on softening cream cheese quickly.
- Prepare this dip up to 24 hours in advance. Then cover it with wrap and place it in the refrigerator. When ready to bake remove it from the fridge 40 minutes in advance to bring it to room temperature. Then bake as directed.
- If desired turn the broiler on low the last minute of cooking for a beautiful browned top. Broilers are unpredictable so stay close by and monitor the progress. I peek on it about every 20-30 seconds.
- Serve with fried wonton chips, crackers, tortilla chips, or carrot and celery sticks.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1 minute intervals at 50% power until heated through.
- I do not recommend freezing this dip. The cream cheese, mayonnaise, and sour cream will separate.
