Olivia found this great recipe on www.delish.com. She was having an event at her home and wanted to be able to keep the dip warm for a while after she made it. She decided to bake the dip in the oven and then put it in the crock pot topped with cheese and green onions. It was a great idea. The dip turned out smooth and and it stayed nice and creamy during the entire event. The only real problem in making this dip is that it is very addictive and you will find yourself going back for more and more and more. The sriracha combined with the soy sauce and garlic powder give it a delightful flavor you are going to love. Make a batch for your next get together and stand back to wait for the compliments. Enjoy!
-Nanette
CRAB RANGOON DIP
INGREDIENTS
- 12 oz. cream cheese, softened to room temperature
- 1/2 c. sour cream
- 1 c. Shredded Monterey Jack
- 2 tsp. soy sauce
- 2 tsp. sriracha
- 1 tsp. garlic powder
- 6 oz. lump crab
- 3 green onions, sliced
- Pita chips, for serving
DIRECTIONS
- Preheat oven to 350 degrees F.
- In a large bowl, combine cream cheese, sour cream, Monterey Jack, soy sauce, Sriracha and garlic powder. Beat until evenly combined. Fold in crab and green onions. Transfer to small baking sheet. Bake for 20-25 minutes, until the dip is bubbly and beginning to turn golden.
- Garnish with more green onions and drizzle with Sriracha, if desired. Serve warm with pita chips.
I'm a little unsure where you say "transfer to a baking sheet." wouldn't you put this is some sort of casserole dish or baking pan? If you are going to transfer to a crock pot, after it bakes do you just pour it into the crock, top with more cheese and onion, and then how long until it is all melted and ready to serve? Thanks!
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