Cooked - Cheesy Crab Rangoon Dip - New Recipe

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Cheesy Crab Rangoon Dip

1.0

2 blocks cream cheese (room temperature)

¼ cup Blue Plate mayo

¼ cup sour cream

3 cloves garlic, minced

5 green onions, chopped (whites and greens separated)

8 oz imitation crab meat, chopped

1 cup shredded mozzarella

1 cup Italian blend cheese (reserve some for topping)

2 teaspoons soy sauce

1 teaspoon Worcestershire sauce

Sweet Thai chili sauce (for drizzling)

Diced green onions (for garnish)

Wonton chips (or your favorite chips/crackers)

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Preheat your smoker to 350°F.
In a large bowl, mix the cream cheese, mayo, sour cream, garlic, green onion whites, crab meat, mozzarella, Italian blend cheese (reserving some for topping), soy sauce, and Worcestershire sauce until fully combined.
Spread the mixture into a greased cast iron skillet or baking dish. Top with the reserved shredded cheese and place on smoker to cook for 35-40 minutes, or until the dip is hot, bubbly, and golden brown on top.
Remove from the smoker and drizzle with Sweet Thai chili sauce. Garnish with diced green onion greens. Serve warm with wonton chips, crackers, or your favorite dipping option.

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