Crab Rangoon Dip
Prep Time
10mins
Time to Table
32mins
Servings
8
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup Daisy Sour Cream
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onions
- 3/4 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 12 ounces canned crab, well drained and chopped
- 2 tablespoons sweet chili sauce
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup Daisy Sour Cream
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onions
- 3/4 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 12 ounces canned crab, well drained and chopped
- 2 tablespoons sweet chili sauce
Directions
- Preheat the oven to 375°F. Spray a small baking dish with nonstick spray.
- Mix the softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, soy sauce, minced garlic, garlic powder, and black pepper until smooth and creamy.
- Mix the mozzarella and parmesan cheese together. Reserve ¼ cup of cheese.
- Reserve 1 tablespoon green onions.
- Add ¾ cup of the cheese mixture to the cream base along with the remaining green onions and crabmeat.
- Spread into the baking dish and top with the remaining cheese. Bake for 25 minutes, until hot and bubbling around the edges. Broil for a minute or two, if desired, to brown the top.
- Drizzle with the chili sauce and sprinkle with the reserved green onions. Serve with your favorite dippers.
- Calories:245
- Cholesterol:46
- Dietary Fiber:0
- Protein:12
- Sodium:560
- Total Carbohydrate:5
- Total Fat:19