Ultimate Crab Rangoon Dip
This creamy, crab loaded dip is anything but one dimensional. Serve it hot as a party dip, pile it into a bag of Spicy Sweet Chili Doritos for a fun walking snack, roll it into crispy egg rolls, or enjoy it chilled straight from the fridge. However you crave it, this versatile recipe is sure to become a favorite.
Yield: 6-8
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Special Equipment: 8×8 baking dish
Ingredients
16 oz leg style imitation crab, finely chopped
⅔ (5.3 oz) block cream cheese, softened
⅔ cup Duke's mayonnaise
1 cup freshly shredded Monterey Jack cheese
½ cup shredded mozzarella provolone blend
2 rounded tsp fresh minced garlic
⅔ cup sliced white and light green onions
Half of the sliced dark green onion tops
1 tbsp sugar
1 tsp onion powder
1 tsp Worcestershire sauce
1 tsp unseasoned rice vinegar
½ tsp toasted sesame oil
½ tsp white pepper
½ tsp Accent seasoning
Cheese Topping:
½ cup freshly shredded Monterey Jack cheese
½ cup shredded mozzarella provolone blend
Finish With:
Sriracha
Mae Ploy Sweet Chili Sauce
Remaining sliced dark green onion tops
Directions
Preheat the oven to 350°F.
In a large bowl, beat the softened cream cheese and Duke's mayonnaise until smooth. Stir in the Monterey Jack, mozzarella provolone blend, garlic, sugar, onion powder, Worcestershire sauce, rice vinegar, sesame oil, white pepper, and Accent until well combined.
Fold in the imitation crab, the white and light green onions, and half of the dark green onion tops.
Spread the mixture into a baking dish. Sprinkle the remaining Monterey Jack and mozzarella provolone blend evenly over the top.
Bake for 30 to 35 minutes, or until hot, bubbly, and lightly golden.
Drizzle with sriracha and Mae Ploy Sweet Chili Sauce. Finish with the remaining sliced green onions before serving.
Serving Suggestions:
Spicy Sweet Chili Doritos
Buttery Club Crackers
Toasted sourdough
Use as a filling for crispy egg rolls
Serve chilled straight from the refrigerator
