Let’s make a crab Rangoon dip that will knock your socks off. Combining the cream cheese, mayo, sour cream, and mozzarella cheese makes for a delicious cheesy base that you shred the crab into. Bake this in the oven until golden perfection before glazing the top of the cooked dip with sweet Thai chili sauce. It has such a delicious sweet and salty flavor that I could eat with a spoon. Pair this with a basket of homemade wonton chips or pick-up a bag of pita chips at the store. Either way you enjoy this dip, make sure you do it with a big group of friends.

Wonton chips are easy to make in the oven with this olive oil spray. You can bake these easily at a high heat in the oven and very close together. These wonton chips won’t rise much. You can season these with your favorite chip seasonings if you don’t prefer sesame seeds.

This dip comes together really fast which makes it a perfect candidate to make ahead for your next party or gathering. Bake this as guests arrive and serve with ease. A warm crab rangoon dip is something your guests will thank you for. If this is all you serve for the party, they will be satisfied.

Crab Rangoon can be served and eaten without the sweet Thai chili sauce, but it would be the same caliber. The sweet and salty flavor is a crave-able bite and I promise it’s not even spicy. You can warm up the leftovers to enjoy this dip for days later. You have got to taste this one.