Description
This creamy and cheesy Crab Rangoon Dip is loaded with lump crab meat, melted Monterey Jack cheese, and a spicy Sriracha kick. Perfect for parties, game nights, or an indulgent snack!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup low-fat Greek yogurt
- 3/4 cup shredded Monterey Jack cheese
- 2 tsp soy sauce
- 3 tsp Sriracha
- 2 cloves garlic, minced
- 6 oz lump crab meat
- 3 green onions, sliced (reserve some for garnish)
- Chips, for serving
Instructions
1️⃣ Preheat Oven:
Set oven to 350°F (175°C).
2️⃣ Mix the Dip:
- In a medium bowl, combine cream cheese, Greek yogurt, crab meat, soy sauce, garlic, green onions, Sriracha, and Monterey Jack cheese.
- Mix until well combined.
3️⃣ Bake:
- Transfer the mixture into an ungreased baking dish and spread evenly.
- Bake for 25-30 minutes, or until the top is golden brown, bubbly, and the cheese is melted.
4️⃣ Serve:
- Garnish with extra green onions.
- Serve hot with your favorite chips!
Notes
- Make Ahead: Assemble the dip a day in advance and refrigerate until ready to bake.
- Serving Ideas: Try serving with wonton chips, pita chips, or toasted baguette slices.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 213
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 45mg