Crab Rangoon Dip

Need a dip for the big game?

Crab Rangoon Dip

Super Bowl Sunday is right around the corner and I have the perfect dip for you – Crab Rangoon Dip!

I have always loved crab rangoons¬†and always will love crab rangoons. I never pass them up as an appetizer – if they’re on the menu, they’re mine. I used to eat these bad boys for dinner in college. True story my friends. Two orders of crab rangoons please!

Crab Rangoon Dip

Now I eat a whole bowl of this dip…nothing has changed.

Appetizer dips are easy to make, which I think, is one reason why we love them so much. The cream cheese, sour cream and mayonnaise might also be good reasons, but we really wouldn’t enjoy them if they were a fuss to make. Mix everything in a bowl, pop it in oven, and devour until it’s gone. Bada¬†Bing Bada Boom.

cran rangoon dip - stuck on sweet

Ok for a serving size – use one HUGE tablespoon full of dip for each cracker. ;)

So what are your plans for the big game? We aren’t quite sure yet of our plans but I know they will involve lots of food and most likely stretchy pants. I love Super Bowl Sunday – great excuse to stuff your face with food that’s so delicious but really bad for you. Diet starts Monday right?

cran rangoon dip - stuck on sweet

What are your favorite Super Bowl dips?

Crab Rangoon Dip
 
Prep time
Cook time
Total time
 
Stuckonsweet.com:
Recipe type: Appetizer
Serves: 8
Ingredients
  • 16 ounces cream cheese (2 packs)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 3 tablespoons plus 1 teaspoon powdered sugar
  • 1 tablespoon worcestershire sauce
  • ¼ cup chopped green onion
  • 1 package imitation crab meat (8 ounces)
  • Butter crackers
Instructions
  1. Preheat oven to 350 degrees.
  2. Soften cream cheese in microwave for 30 seconds. Add mayonnaise and sour cream and mix until smooth. Add the rest of ingredients and stir.
  3. Place mixture in an oven safe dish and bake for 20 minutes until heated through. Serve with butter crackers.
Notes
I used light cream cheese, sour cream and mayonnaise in this recipe.

Source: Stuck on Sweet, Adapted From: Food.com

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