CRAB RANGOON DIP

CRAB RANGOON DIP
Ingredients

• 8 ounces softened cream cheese
• 1 ½ cups grated mozzarella
• ⅓ cup mayonnaise
• ¼ cup sour cream
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• 1 teaspoon Worcestershire sauce
• 8 ounces cooked crab meat, finely chopped 9 87 1 green onion, thinly sliced ​​

Instructions

Preheat oven to 350 degrees.
Combine cream cheese, 1 cup mozzarella, mayonnaise, sour cream, onion powder, garlic powder, black pepper, Worcestershire sauce, and crab meat in a medium bowl. Pour into an 8×8 inch baking dish sprayed with nonstick cooking spray. Top with remaining mozzarella cheese.
Bake uncovered until heated through and lightly browned; 25-30 minutes.Top with sliced ​​spring onions. For best results, serve promptly.

Notes

Soften the cream cheese by removing it from the refrigerator about 40 minutes in advance. Reduce packaging removal time. For more ideas on how to quickly soften cream cheese, see below.Prepare this dip up to 24 hours in advance. Then cover with cling film and place in the fridge. When ready to bake, take it out of the fridge 40 minutes beforehand to allow it to come to room temperature. Then bake as directed.
If desired, turn the grill to the lowest setting during the last minute of cooking to achieve a nice sear on the surface.Broilers are unpredictable, so stay close and monitor progress. I watch it every 20-30 seconds.
Serve with fried wonton chips, crackers, tortilla chips or carrot and celery sticks.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Microwave at 50% power for 1 minute at a time until warmed through.I do not recommend freezing this sauce. Cream cheese, mayonnaise and sour cream separate.

Thank you for following me on  Facebook & pinterest
for more recipes click here