This crab rangoon dip, topped with our red pepper jelly, is a sweet and savory appetizer recipe to be enjoyed anytime of the year. Our red pepper jelly adds a fun, sweet, and spicy topping to this creamy crab rangoon dip. Serve it with some crispy wonton wrappers, and you have a unique and flavorful appetizer dip.
Dips are fun and easy to make and serve to large groups of people. This makes them great for parties, potlucks, and other get-togethers. They can also just be fun for meal prepping and snacking with. You can have more vegetable-based dips, creamy cheese-based dips, dips that include meat in them, and so much more.
Our crab rangoon dip, topped with red pepper jelly, is a sweet and savory recipe that is great for parties, potlucks, and so much more. It turns crab rangoons or crab wontons into a dip recipe. Instead of dipping the wontons in our red pepper jelly, which is delicious, this recipe adds the red pepper jelly to the top of the dip so you get a flavorful bite each time you dip a crisp wonton chip into it. It will become a fun favorite recipe to make and add into your recipe books.
Making the Crispy Wonton Chips
Cut about 15 wonton wrappers in half. Add to a baking sheet in a single layer and spray the tops with cooking spray (this helps them to get golden). Bake for 5 to 7 minutes or until golden brown and crispy. Set aside.
You can also deep fry them until golden. Or toss them in an air fryer.
Combining the Crab Rangoon Dip
Combine 4 ounces shredded lump crabmeat, 8 ounces softened cream cheese, ⅓ cup sour cream, 2 tablespoons mayonnaise, 1 cup shredded mozzarella cheese, 1 ½ teaspoons Worcestershire sauce, 2 teaspoons soy sauce, 2 teaspoons lemon juice, 1 tablespoon minced garlic, and ½ cup chopped green onion in a large bowl. Stir to combine and add to a casserole dish that has been sprayed with baking spray. If you want it to be a little extra cheesy, then add some extra mozzarella to the top before you bake it.
You can also add this to a slow cooker on low to serve at parties.
Baking the Dip
Bake at 350 degrees for about 25 minutes or until the dip is bubbly at the edges. Remove from the oven and top with ½ jar Chugwater Chili Red Pepper Jelly. Put back in the oven for a few minutes until the jelly has melted.
How to Serve Crab Rangoon Dip Topped with Red Pepper Jelly
Remove the crab rangoon dip from the oven and garnish with green onion, and serve warm with the wonton chips. You can also serve it with crackers, pita chips, and vegetables. This is a fun and easy dip recipe to take to parties, potlucks, serve as a snack, or even to meal prep with.
Now that you have learned a new Chugwater Chili recipe, here are some other recipes to try!!!
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