Monterey Jack Crab Rangoon Dip

Written by Face Rock Creamery

We love a good Crab Rangoon, so we’ve made a dip version with our creamy Monterey Jack. Serve it hot from the oven with sturdy chips like sourdough rounds or make cute baked wonton wrapper bowls. Make ahead and keep in the fridge until you are ready to heat and serve.

Monterey Jack Crab Rangoon Dip

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Ingredients

12 oz. cream cheese, softened
1/2 c. sour cream
1.5 c. Face Rock Monterey Jack, shredded and divided
2 tsp. soy sauce
2 tsp. sriracha
1 tsp. minced garlic
6 oz. lump crab
3 green onions, sliced
Sweet Chili Sauce

Wonton Bowls

Wonton wrappers
Cooking spray

Directions

Crab Rangoon Dip

Preheat oven to 350°
Add cream cheese, sour cream, soy sauce, Sriracha, and garlic to a large bowl. Beat with a hand mixer until everything is combined and smooth.
Add 1 cup Monterey Jack, crab, and half of the green onions to the bowl and fold in by hand until combined.
Transfer the mixture to a small baking dish. Sprinkle with remaining Monterey Jack and green onion. Bake until bubbling and golden, about 20-25 minutes.
Serve warm with sourdough chips, wonton bowls, and sweet chili sauce.

Wonton Bowls

Preheat oven to 400.°
Spray the cups of a mini muffin pan with cooking spray and drape wonton wrappers into each cup.
Bake for 5-7 minutes or until crisp. Watch closely as these can get over brown quickly!
Spray again with cooking spray.
Repeat as needed for as many bowls as you need.