Ina Garten Rangoon Dip Recipe

This Ina Garten Rangoon Dip Recipe is creamy and savory, which uses lump crab meat and cream cheese. It’s a great choice for holiday parties, ready in just 35 minutes.

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Ina Garten Rangoon Dip Recipe Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup lump crab meat (fresh or canned, picked over)
• 1/4 cup green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

How To Make Ina Garten Rangoon Dip

1. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 1-quart baking dish or shallow pie plate.
2. Blend the creamy base: In a large mixing bowl, beat cream cheese, sour cream, and mayonnaise until smooth and creamy.
3. Add flavor and crab meat: Stir in garlic, soy sauce, Worcestershire sauce, lemon juice, hot sauce (if using), salt, and black pepper. Gently fold in the crab meat and green onions.
4. Assemble the dip: Spoon the mixture into the prepared baking dish. Spread evenly and top with shredded mozzarella and Parmesan cheese.
5. Bake the dip: Bake for 20–25 minutes until the top is golden and bubbly.
6. Serve warm: Let the dip rest for 5 minutes, then serve with crackers, chips, or toasted baguette slices.

Recipe Tips

• What kind of crab meat is best? Lump crab meat is ideal, but claw meat or imitation crab can work in a pinch.
• Can I make this ahead of time? Yes, assemble it up to a day in advance and refrigerate. Bake just before serving.
• How do I make it spicier? Add more hot sauce or a pinch of cayenne pepper to the mix.
• Can I use low-fat ingredients? Yes, you can substitute light cream cheese and sour cream for a lighter version.
• What cheeses pair best? Mozzarella melts beautifully, and Parmesan adds a sharp, nutty finish.

What To Serve With Rangoon Dip

This creamy crab dip pairs perfectly with:

1. Wonton chips
2. Crackers
3. Sliced baguette
4. Pretzel crisps
5. Celery or cucumber sticks

How To Store Rangoon Dip

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Reheat in the oven at 300°F until warmed through or in the microwave in 30-second bursts.

Freeze: Freezing is not recommended due to the dairy content separating when thawed.

Rangoon Dip Nutrition Facts

• Calories: ~280 per serving (estimated)
• Protein: ~10g
• Carbohydrates: ~4g
• Fat: ~24g
• Saturated Fat: ~10g
• Sodium: ~600mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use canned crab meat?
Yes, just be sure to drain it well and remove any shells.

Do I need to cook the crab first?
If it’s fully cooked canned or fresh crab meat, no further cooking is needed before baking the dip.

Can I serve this dip cold?
It’s best served hot, but you can serve it chilled as a spread if preferred.

What’s the best baking dish size?
A 1-quart dish or shallow 9-inch pie plate works well.

Try More Recipes:

• Ina Garten Spinach Artichoke Dip Recipe
• Ina Garten Stuffed Artichoke Recipe
• Ina Garten Deviled Eggs Recipe