20 February 2012

Crab Rangoon (Wonton) Dip

I made this up for the superbowl. I found the original recipe, you guessed it, on pinterest. I love wontons and new I would have to try it as a dip as soon as I saw it. Now, I could really careless about football, especially when I have no allegiance to either team. But, the superbowl is always an good excuse to make great food. A few weeks back I won a giveaway on Miz Helen's Country Cottage. My prize was an Amazon gift card. One of the things I bought was a little Au Gratin dish I could use to make baked dips. I was excited to make this dish so I could try out my new dish.

Crab Rangoon Dip
  • 1 Can crab meat, drained (you'll find it by the tuna)
  • 8 oz Neufchatel or cream cheese, softened
  • 1/3 cup sour cream
  • 2 green onions
  • 1 tsp Worcestershire Sauce
  • 1 Tablespoon powdered sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp lemon juice
Drain crab meat if you already haven't. Mix all of the ingredients together. Bake at 350F for 30 minutes. Serve with chips, or baked or fried wontons. (I chopped up some egg roll wraps and baked them)


  1. Great recipe, we would really enjoy this treat!
    Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  2. Youre absolutely delicious looking dip was featured his week on Tute Tuesdays!

  3. Yummy!! My husband adores crab! We will be trying this out soon. Thanks for sharing with us at Link It Up Thursday.


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