This Crab Rangoon Dip with Wonton Chips is an easy, creamy dip that tastes just like your favorite Asian appetizer. It lets you skip the takeout menu, and still enjoy the flavors of your favorite to go dish without the wait.
No Chinese takeout order would be complete without our favorite appetizer, crab Rangoon.
And I’d make them at home but I’m not always feeling fancy enough to spend the time to stuff and fold and seal an actual batch of them.
So obviously it really helps that I can turn those tastes into an easy dip form instead that tastes just like the appetizer.
And in case that wasn’t enough, we pair this creamy crab dip with wonton ‘chips’ instead of just a plain freshly sliced baguette.
Let’s break this down into two sets of ingredients, one for the dip itself and one for the wonton chips.
For the dip, you’ll need:
- Cream cheese– Let it soften on the counter before making this recipe.
- Mayonnaise– Full fat, real mayonnaise is better than low fat mayonnaise style dressing.
- Sour cream– Again full fat sour cream is best.
- Seasoning– Lemon juice, worcestershire sauce, a minced garlic clove and black pepper
- Cheese– Both grated Parmesan and shredded mozzarella
- Crab meat– Want to make this more budget friendly? Use imitation crab meat instead.
For the wonton chips, you’ll need:
- Wonton wrappers– You can normally find these in the refrigerated section or by the produce department in the grocery store.
- Cooking spray
How to Make the Dip
Making this dip is so easy! It’s dump, stir and bake.
To make it, stir all the ingredients together in a casserole dish except for ½ cup of the mozzarella cheese.
Spread the mixture out evenly and top it with the remaining cheese.
Finish it by baking the dish at 350 degrees, for 25 minutes or until hot and bubbly.
Serve with the wonton chips and enjoy!
How To Make Chips From Wonton Wrappers
Wonton chips are super simple to make, and you can make them ahead of time, or right before the dip’s ready to come out of the oven.
To make them, remove the stack of wonton wrappers from its package.
Set the stack of chips on a cutting board, and carefully cut through them diagonally.
Then, turn the knife and cut through them diagonally again in the opposite direction, so that each wrapper gets cut into 4 stacks of 4 even triangles.
Next, spread the wonton triangles out evenly on a lightly greased baking sheet sprayed with nonstick cooking spray.
Bake at 350 degrees for 7-8 minutes.
Other Dipping Options
Wonton chips aren’t the only yummy dipper! Other good options include:
- good bread
- sturdy crackers
- celery sticks
- carrots sticks
- sugar snap peas
- cucumber slices
Should You Eat Crab Rangoon Dip Hot Or Cold?
Believe it or not, this a question I get asked with some frequency.
My answer has always been, how do you enjoy an actual crab rangoon? Yes, they’re delicious hot but I’ve never turned one down when it’s cold either.
This crab rangoon dip is much the same.
It’s great hot & bubbly fresh from the oven, but is still tasty when it’s cooled and the flavors have had a chance to settle.
Can You Make The Dip Spicy?
Yes! While I adore this dip as is, sometimes we’re craving a little extra heat.
Give this dip a bit of kick by whisking a tablespoon of sriracha into the mix. Add it in with all the other ingredients in the casserole dish before stirring to combine everything.
And if you really want to up the ante, spread a quarter cup of Thai sweet chili sauce evenly out over the dip after it’s baked, but before you serve it.
These two simple additions add some sweet heat to this yummy crab dip, while also making it a pretty dish to present.
What Can I Do With Extra Crab Dip?
This dip is such a crowd pleaser that there’s rarely any left.
However, if you have any leftovers, you store them in a tupperware dish in the fridge for up to 3 days.
You can either reheat the dip and serve again as is or if you’re not feeling a dip again so soon, you can turn this creamy crab dip into a savory pasta sauce!
To do that, heat the crab dip in a pot on the stove, adding some milk to thin it.
Stir the dip until hot and blended, and then toss with your favorite pasta.
Tips and Tricks
- If you make the chips ahead of time, wait until they’ve cooled completely and then transfer them to a ziplocking bag. This will keep the chips fresh until you’re ready to serve.
- To keep it more cost effective you could substitute imitation crab.
- For added variety you could also substitute cooked shrimp or even chicken for the crab meat.
Other Asian Appetizers To Try:
Hot Dip Ideas You Might Also Like:
- Bacon Beer Cheese Dip
- Philly Cheesesteak Dip
- Chili Cheese Dog Dip
- Pizza Dip
- Creamy Parmesan Shrimp Dip
If you’ve tried this CRAB RANGOON DIP WITH WONTON CHIPS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crab Rangoon Dip With Wonton Chips
For The Dip
- 8 oz cream cheese softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/4 cup shredded Parmesan cheese
- 2 cans 6 oz crab meat, drained, or the equivalent of imitation crab meat
- 1 cup shredded mozzarella cheese divided
- 1 clove garlic minced
- ½ tsp freshly ground black pepper
For The Chips
- one pkg wonton wrappers
- cooking spray
- Cut the wonton wrappers in half diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.
- Bake at 350 degrees 7-8 minutes or until brown and crispy, set aside.
- Combine all dip ingredients in a casserole dish reserving ½ cup mozzarella cheese for topping.
- Top with remaining cheese. Bake, again at 350 degrees, for 25 minutes or until hot and bubbly. Serve with the Wonton chips.
originally published June 25, 2015