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Cheesy Crab Rangoon Dip

Cheesy Crab Rangoon Dip

  • Yield: 6 servings 1x


  • 12 oz cream cheese, softened
  • ½ cup sour cream (or Greek yogurt)
  • Juice and zest of 1 lemon
  • 2 garlic cloves, grated or finely minced
  • 2 teaspoons soy sauce
  • 23 teaspoons hot sauce (to taste)
  • 1 teaspoon toasted sesame oil
  • Salt and pepper, to taste
  • 1½ cups Heluva Good Colby Jack cheese, shredded
  • 10 oz jumbo lump crab meat
  • 1 bunch of scallions, chopped
  • Pita chips, crackers, toasted baguette, for serving


  1. Preheat the oven to 350°F and lightly spray a 2-qt baking/casserole dish with nonstick cooking spray. Set aside.
  2. In a large bowl, mix together the softened cream cheese, sour cream/yogurt, lemon juice and zest, grated garlic, soy sauce, hot sauce, and toasted sesame oil. Season the mixture with a little salt and pepper, taste, and then adjust as necessary.
  3. Stir in 1 cup of the grated cheese. Gently fold in the crab meat and half of the scallions and mix until just combined – you don’t want to break up the crab meat too much.
  4. Transfer the mixture to the prepared baking dish and top with the remaining ½ cup of grated cheese. Transfer to the oven and bake for 15-20 minutes or until the cheese is melted and the dip is gooey and bubbly.
  5. Remove from the oven and garnish with the remaining scallions. Serve the dip warm with desired dippers.