If you’ve ever ordered crab rangoon from your favorite Chinese take-out restaurant, then you probably already know this dip is amazing. Creamy and so cheesy, it’s made with cream cheese, mayo, sour cream, and cheese and filled with delicious imitation crab meat (there, I said it, I think it’s delicious!) and green onions (an absolute must in my opinion). A fun alternative to classic chips and salsa or my go-to buffalo chicken dip, it’s perfect for all your entertaining needs.
Preheat your oven to 350 degrees Fahrenheit and spray a 1 ½ – 2-quart casserole dish or another oven-safe dish with non-stick cooking spray. Set aside.
Beat the cream cheese in a large bowl until smooth, then beat in the sour cream, mayonnaise, soy sauce, garlic, and sugar until fully combined.
Stir in the crab, half of the cheese, and all of the onions.
Pour the crab mixture into the pan and spread it out evenly. Sprinkle the remaining half of the cheese on top.
Bake for 20 minutes, then broil for 2-3 minutes or until the cheese is golden brown and bubbly. (Keep a close eye on the dip while it’s broiling so that it doesn’t burn.)