Ina Garten Crab Rangoon Dip

This Ina Garten Crab Rangoon Dip is a creamy and spicy appetizer, which is made with lump crab meat and cream cheese. It’s a great choice for holiday parties, ready in just 30 minutes.

Ina Garten Crab Rangoon Dip Ingredients

• 8 oz cream cheese, softened
• ½ cup sour cream
• 1 tbsp Sriracha (or to taste)
• 1 tbsp soy sauce
• ½ tsp garlic powder
• 6 oz lump crab meat, drained and patted dry
• 1 cup shredded mozzarella, divided
• 3 green onions, thinly sliced (1 tbsp reserved for garnish)
• Salt and pepper, to taste
• Wonton crisps, crushed (for garnish)

How To Make Ina Garten Crab Rangoon Dip

1. Mix the base: In a mixing bowl, combine cream cheese, sour cream, Sriracha, soy sauce, and garlic powder. Stir until smooth.
2. Add crab and cheese: Fold in the crab meat, half of the shredded mozzarella, and most of the green onions.
3. Transfer and top: Spoon the mixture into a small baking dish and spread evenly. Sprinkle the remaining mozzarella on top.
4. Bake the dip: Bake at 350°F for 20–25 minutes, until the dip is hot and bubbly with a golden top.
5. Garnish and serve: Top with the reserved green onions and crushed wonton crisps. Serve warm.

Recipe Tips

• How to prevent a watery dip: Make sure the crab meat is well-drained and patted dry before mixing.
• What kind of crab works best? Use lump crab meat for the best texture and flavor.
• Can I make it ahead of time? Yes, assemble it in advance and bake just before serving.
• What if I don’t like spicy dips? Reduce or omit the Sriracha for a milder version.
• Best dippers for this dip: Serve with wonton chips, pita chips, or sliced baguette.

What To Serve With Crab Rangoon Dip

This savory dip pairs well with a variety of crunchy snacks:

• Wonton chips or crisps
• Sliced baguette
• Fresh vegetable sticks
• Pita chips
• Crackers

How To Store Crab Rangoon Dip

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.

Freeze: Not recommended, as cream cheese-based dips can separate when thawed.

Crab Rangoon Dip Nutrition Facts

• Calories: 200
• Fat: 15g
• Carbohydrates: 4g
• Protein: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use imitation crab instead of lump crab?
Yes, but the flavor and texture won’t be as rich or authentic.

Can I make this dip in a slow cooker?
Yes, cook on low for 1–2 hours until hot and bubbly.

How do I keep the dip warm for a party?
Use a small slow cooker or warming tray to keep it at serving temperature.

What cheese can I use instead of mozzarella?
Try Monterey Jack or a mild cheddar for a similar melt and flavor.

Can I double the recipe?
Absolutely—use a larger baking dish and increase baking time slightly.

Try More Recipes:

• Ina Garten German Potato Salad
• Barefoot Contessa Cranberry Orange Bread
• Barefoot Contessa Steak Bites With Garlic Butter Recipe