Ina Garten’s Crab Rangoon Dip is made with cream cheese, sour cream, Sriracha, soy sauce, garlic powder, lump crab meat, mozzarella, green onions, and wonton crisps for a flavorful and indulgent appetizer experience that’s ready in just 30 minutes!
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? Why You’ll Love This Crab Rangoon Dip Recipe:
- Creamy & Spicy: The blend of cream cheese, sour cream, and Sriracha creates a creamy base with a kick.
- Seafood Sensation: Lump crab meat adds a luxurious texture and briny flavor.
- Easy Prep: With simple ingredients and straightforward instructions, it’s effortless to whip up.
- Crowd-Pleaser: Whether at parties or cozy nights in, this dip is sure to impress with its bold flavors.
❓ What Is Ina Garten’s Crab Rangoon Dip Recipe?
Garten’s Crab Rangoon Dip Recipe is a creamy dip featuring cream cheese, sour cream, Sriracha, soy sauce, garlic powder, lump crab meat, mozzarella, and green onions, baked to perfection and served with wonton crisps.
? Ina Garten Crab Rangoon Dip Ingredients
- 1 package cream cheese (8 ounces) softened
- ½ cup sour cream
- 1 tablespoon Sriracha
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- 6 ounces of lump crab meat drained and patted dry, or imitation crab meat
- 1 cup shredded mozzarella cheese divided
- 3 green onions thinly sliced, 1 tablespoon reserved for garnish
- Salt and pepper to taste
- Wonton crisps crumbled for garnish
? How To Make Ina Garten Crab Rangoon Dip
- Combine cream cheese, sour cream, sriracha, soy sauce, and garlic powder in a medium-sized mixing bowl. Blend or whip until fully combined.
- Toss in the crab, green onions, and half a cup of mozzarella. Combine by gently stirring.
- Put the crab rangoon dip in an oven-safe dish. Sprinkle the remaining mozzarella on top, then garnish with crumbled wonton crisps and green onions.
- Bake for 20 to 25 minutes at 350 degrees, or until the cheese has dissolved and the dip is thoroughly heated.
- Serve warm alongside crackers, chips, or wonton chips.
? Recipe Tips
- Ensure the cream cheese is softened for easy blending.
- Drain and pat dry crab meat to prevent excess moisture.
- Adjust Sriracha to taste for the desired spiciness.
- Garnish with green onions and wonton crisps for added crunch and flavor.
? What To Serve With Crab Rangoon Dip?
Serve Crab Rangoon Dip with soft pretzels, tostadas, chicken wings, ranch crackers, avocado fries, shrimp chips, cheese dip, salad Nicoise, wedge salad, garlic bread, bruschetta, crostini, nachos, smoked salmon, and quinoa salad.
? How To Store Leftovers Crab Rangoon Dip?
- In The Fridge: Keep leftover crab rangoon dip in an airtight container in the fridge for up to 5 days.
- In The Freezer: Freeze leftover crab rangoon dip in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
? How To Reheat Leftovers Crab Rangoon Dip?
- Stove: Reheat leftover crab rangoon dip on the saucepan for 5 minutes over low heat, stirring occasionally until warmed through.
- Microwave: Heat leftover crab rangoon dip on medium power in short 2 to 3-minute intervals, stirring in between, until heated evenly.
FAQs
Why is my crab rangoon dip runny?
Excess moisture from crab meat or under-drained ingredients may lead to a runny consistency in your crab rangoon dip.
Why is my crab rangoon dip fishy?
The crab meat may be past its prime or low quality, leading to a fishy taste in your crab rangoon dip.
How can I thicken my crab rangoon dip?
To thicken crab rangoon dip, add more cream cheese, sour cream, or shredded cheese, and bake longer to evaporate excess moisture.
Why does my crab rangoon dip taste bitter?
The bitterness could be due to overcooked garlic powder or burnt ingredients, affecting the overall taste of your crab rangoon dip.
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Ina Garten Crab Rangoon Dip Nutrition Facts
Amount Per Serving
- Calories 200
- Calories from Fat 117
- Total Fat 13g
- Saturated fat 8g
- Cholesterol 40mg
- Sodium 440mg
- Potassium 240mg
- Carbohydrates 15g
- Net carbs 14g
- Fiber 1g
- Sugar 8g
- Protein 5g
Ina Garten Crab Rangoon Dip
Description
Ina Garten’s Crab Rangoon Dip is made with cream cheese, sour cream, Sriracha, soy sauce, garlic powder, lump crab meat, mozzarella, green onions, and wonton crisps for a flavorful and indulgent appetizer experience that’s ready in just 30 minutes!
Ingredients
Instructions
- Combine cream cheese, sour cream, sriracha, soy sauce, and garlic powder in a medium-sized mixing bowl. Blend or whip until fully combined.
- Toss in the crab, green onions, and half a cup of mozzarella. Combine by gently stirring.
- Put the crab rangoon dip in an oven-safe dish. Sprinkle the remaining mozzarella on top, then garnish with crumbled wonton crisps and green onions.
- Bake for 20 to 25 minutes at 350 degrees, or until the cheese has dissolved and the dip is thoroughly heated.
- Serve warm alongside crackers, chips, or wonton chips.
Notes
- Ensure the cream cheese is softened for easy blending.
Drain and pat dry crab meat to prevent excess moisture.
Adjust Sriracha to taste for the desired spiciness.
Garnish with green onions and wonton crisps for added crunch and flavor.