Garlic Butter Crab Rangoon Dip

• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup sour cream
• 1/2 lb cooked crab meat, flaked
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 2 tbsp unsalted butter, melted
• 1/2 tsp white pepper
• 1/4 tsp cayenne pepper
• 1/4 cup shredded mozzarella cheese
• Additional green onions for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium bowl, mix cream cheese, mayonnaise, Parmesan, and sour cream until smooth.
3. 3 Stir in crab meat, garlic, green onions, melted butter, white pepper, and cayenne.
4. 4 Transfer mixture to an oven-safe dish.
5. 5 Top with mozzarella cheese.
6. 6 Bake for 20 minutes, or until bubbly and golden.
7. 7 Garnish with additional green onions before serving.

Equipment

• Oven-safe skillet or baking dish
• Mixing bowl
• Whisk

Variations

• Add diced water chestnuts for crunch.
• Substitute imitation crab for a budget-friendly option.

Substitutions

• If crab isn't available, use cooked shrimp or lobster.
• Use Greek yogurt in place of sour cream for a lighter version.

Pairings

• Serve with a crisp white wine.
• Pair with a fresh Asian slaw.

Nutrition

Tips

• For extra flavor, sauté the garlic in butter before adding to the dip.
• Serve with crispy wonton chips or veggie sticks for a lighter option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: This dip does not freeze well due to the texture of the cream cheese.

Serving Suggestions

• Serve with toasted baguette slices.
• Pair with crispy wonton wrappers for a fun appetizer.

FAQ