Step 2: Build the Flavor Base
Add the chopped green onions and crab meat to the softened cream cheese.
Stir in the sour cream, Worcestershire sauce, powdered sugar, garlic powder, and lemon juice.
Mix thoroughly until the ingredients are fully combined and the texture is smooth and creamy.
Step 3: Bake the Dip
Transfer the mixture into a shallow baking dish, spreading it evenly.
Bake at 350°F (175°C) for about 30 minutes, or until the top is lightly golden and the edges are bubbly.
Step 4: Serve
Serve the dip hot with baked wonton chips, tortilla chips, or crisp vegetables.
Chef’s Tips
- For a slightly tangier flavor, increase the lemon juice to 1 teaspoon.
- Use real crab meat for the best texture, though imitation crab can be substituted if preferred.
- If you want a lightly browned top, broil the dip for 1 to 2 minutes at the end of baking.
This Crab Rangoon Dip is creamy, flavorful, and perfect for sharing, offering a crowd-pleasing twist on a classic appetizer.