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crab rangoon dip in baking dish garnished with chopped green onions

Crab Rangoon Dip

  • Author: Nicole Triebe
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American


This crab rangoon dip takes all the deliciousness of your take-out favorite restaurant appetizer, and makes an ooey, gooey cheesy dip everyone will love!




8 ounces cream cheese

3 cup mayonnaise

3 cup sour cream

1 tablespoon lemon juice

1/2 cup ketchup

2 tablespoons horseradish sauce

1 teaspoon Worcestershire sauce

1 1/2 cup italian cheese blend, divided 

12 oz fresh lump crab meat, drained

3 tablespoons chopped green onion

1 clove garlic, minced 


Preheat oven to 375°F.

Beat cream cheese, mayonnaise, sour cream, lemon juice, ketchup, horseradish and Worcestershire sauce with a hand mixer on medium speed until fluffy.

Stir in remaining dip ingredients reserving 1/2 cup of cheese for topping. Do not overmix.  Spread in a small baking dish.

Top with remaining cheese. Bake 25 minutes or until hot and bubbly and cheese on top has melted.  Garnish with chopped green onion if desired.


Use softened cream cheese for best results

Use high quality fresh lump crab for the best tasting dip

Turn the broiler on at the end to get the cheese to turn golden brown.  Watch carefully so it doesn’t burn. 

Keywords: dip; crab; crab rangoon; appetizer