In a mixer, blend cream cheese, mayo, sriracha, soy sauce, garlic powder, onion powder, white pepper, and 1 Tbsp of the sweet chili sauce. Blend until well incorporated. Fold in 2 Tbsp of the green onions, crab, and cheese; mix until combined.
2
Place in a lightly sprayed or buttered baking dish. Top with remaining sweet chili sauce and the green onion. Bake for 10 to 15 minutes or until dip is hot and bubbly. Excellent served with buttery crackers or fried wonton wrappers.
Easy to follow recipe, missing 1 thing - what temperature do you cook it??? We guessed 375 and it’s in the oven now…stand by for review.
VERY tasty dip, got positive reviews from everyone that ate it, we served it with Simple Mills almond flour crackers: fine ground sea salt flavor due to gluten free needs. Thanks DL for the recipe!
- Diann
SHARE
Crab Rangoon Dip
PREP TIME10 mins
COOK TIME15 mins
SERVINGS5
INGREDIENTS
1lb
cream cheese, softened to room temperature
¼cup
mayonnaise
1Tbsp
sriracha
1Tbsp
soy sauce
¼tsp
garlic powder
¼tsp
onion powder
¼tsp
white pepper
3Tbsp
sweet chili sauce, divided
3Tbsp
green onion, divided
8oz
crab meat
1½cups
Monterey Jack cheese, shredded
INSTRUCTIONS
1
In a mixer, blend cream cheese, mayo, sriracha, soy sauce, garlic powder, onion powder, white pepper, and 1 Tbsp of the sweet chili sauce. Blend until well incorporated. Fold in 2 Tbsp of the green onions, crab, and cheese; mix until combined.
2
Place in a lightly sprayed or buttered baking dish. Top with remaining sweet chili sauce and the green onion. Bake for 10 to 15 minutes or until dip is hot and bubbly. Excellent served with buttery crackers or fried wonton wrappers.
