Ina Garten Rangoon Dip Recipe
Rangoon Dip is a deconstructed take on crab rangoon, transforming the crispy fried favorite into a warm, cheesy, and savory dip. Ina Garten’s version combines high-quality ingredients with her signature style, making it an effortless yet impressive dish.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6
- Category: Appetizer
- Method: Baking
- Cuisine: British
Ingredients
- Cream cheese: 8 ounces, softened
- Sour cream: 1/2 cup
- Mayonnaise: 1/4 cup
- Lump crab meat: 1 cup (fresh or canned, picked over for shells)
- Green onions: 1/4 cup, finely chopped
- Garlic: 2 cloves, minced
- Soy sauce: 1 tablespoon
- Worcestershire sauce: 1 teaspoon
- Lemon juice: 1 tablespoon
- Hot sauce: 1 teaspoon (optional)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Mozzarella cheese: 1/2 cup, shredded
- Parmesan cheese: 1/4 cup, grated
Instructions
Step 1: Preheat the oven
- Preheat your oven to 375°F (190°C). Grease a 1-quart baking dish or a shallow pie dish.
Step 2: Mix the base ingredients
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy.
Step 3: Add seasonings and crab meat
- Stir in the garlic, soy sauce, Worcestershire sauce, lemon juice, hot sauce (if using), salt, and black pepper.
- Gently fold in the crab meat and green onions, being careful not to break up the crab too much.
Step 4: Assemble the dip
- Transfer the mixture to the prepared baking dish. Spread it evenly and sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
Step 5: Bake the dip
- Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbly.
Step 6: Serve
- Remove from the oven and let the dip cool for 5 minutes. Serve warm with crackers, tortilla chips, or sliced baguette.