Crab Rangoon Dip

Crab Rangoon Dip recipe pictures One of my favorite foods to order for Thai and Chinese takeout is crab rangoon. It’s fried food, cream cheese heaven. Not one bit sorry!! We try lots of homemade Asian-ish meals and appetizers and we’ve definitely made our version of crab rangoon already. It’s about time we get creative with crab rangoon flavors again.

Leave it to us to make another dip. You really can’t have too many dip recipes in your arsenal. It’s important to always be changing them up!

Crab Rangoon Dip is a guaranteed crowd pleaser because it incorporates all the flavors of the universally LOVED Crab Rangoon. This dip, like all our other dips, causes an immediate blogging break time so that Kara and I can snack on as much as 2 humans can possibly consume…without turning into cheese. Initially we wanted to serve our dip with wonton crisps but for some reason couldn’t find them at the store…so the next best thing was Ritz Toasted Chips. They worked!

Crab Rangoon Dip recipe pictures

Here’s what you’ll need

Crab Rangoon Dip recipe pictures

Use a stand mixer to combine cream cheese, mayo and siracha

Crab Rangoon Dip recipe pictures

Prep the water chestnuts, carrot, celery and crab meat

Crab Rangoon Dip recipe pictures

Gently fold those ingredients in

Crab Rangoon Dip recipe pictures

Spread into a 9in (or so) baking dish and pop in the oven

Crab Rangoon Dip recipe pictures

Bake and serve warm with cracker or wontons

BLOGROLL