Crab Rangoon Dip

Prep Time

10 Min

Cook Time

20 Min



This creamy, cheesy Crab Rangoon Dip is a delicious appetizer for any occasion. With cream cheese, Swiss cheese, and crab, it's sure to be a hit!


*Ensure the cream cheese is softened to room temperature before mixing to ensure a smooth base for your dip and prevent lumps!


  1. Preheat the oven to 425F.

  2. In a large mixing bowl, add room temperature cream cheese, Japanese mayonnaise, and sour cream until smooth. Fold in crab meat, 1 1/2 cups of Tillamook Farmstyle Triple Cheddar Blend Thick Cut Shreds, scallions, soy sauce, sriracha, lime juice, and salt and pepper to taste.

  3. Place crab mixture into a baking dish and sprinkle with the remaining 1/2 cup of the cheese.

  4. Bake at 425F for 20 minutes or until the cheese is golden brown and bubbling.

  5. Meanwhile, cut wonton wrappers in half into rectangles. In a sauté pan or heavy bottomed pot, heat neutral oil to 375F and fry the individual wonton rectangles for 15-30 seconds until golden brown. Drain on a kitchen towel.

  6. Garnish the Crab Rangoon Dip with chopped scallions and serve with the crispy wontons!