Crab Rangoon Dip — Damn Delicious

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Crab Rangoon Dip

A take-out favorite made into the creamiest, cheesiest dip of all, served with the easiest homemade wonton chips!

The Christmas trees are starting to get decorated, the reindeer antlers are being worn, and I just placed an order for holiday cards. Seriously though, where did this year go? I feel like I just finished the leftover ham from Thanksgiving and now I’m barely transitioning to full Christmas mode.

No, but really, aside from all the Christmas shopping, it doesn’t even feel like the holiday season. But it definitely still feels like football season, the best season of all, especially when this crab rangoon dip is involved.

It’s simple. It’s creamy. And it’s amazingly cheesy with the help of Black Creek cheese, which is extra-aged for a rich, robust flavor that really pops in this dip. And with the crisp, homemade wonton chips, you’ll want to have this long after football season is over.

To make things even better, you can win 2 tickets to a football game, sponsored by your official cheddar of football season, of course! Just be sure to enter here before 12/31/14. Good luck!

And don’t forget to follow Black Creek on Facebook and Pinterest for more game day recipe favorites!

Crab Rangoon Dip

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A take-out favorite made into the creamiest, cheesiest dip of all, served with the easiest homemade wonton chips!


  • 1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 12 ounces lump crab meat
  • 1 cup shredded Black Creek Sharp White Cheddar Cheese, divided
  • 1/4 cup freshly grated Parmesan cheese
  • 3 green onions, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 350 degrees F.
  2. Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
  3. Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  4. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
  5. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
  6. Place into oven and bake until bubbly and golden, about 20-25 minutes.
  7. Serve immediately with won ton wrappers.

Did you Make This Recipe?

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Disclosure: This post is sponsored by Black Creek. All opinions expressed are my own.

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