Gluten-Free Crab Rangoon Dip Recipe
Servings: 8 servings
Calories: 274kcal
Ingredients
- 8 ounces cream cheese , at room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1¼ cups (5 ounces) grated sharp cheddar cheese, divided
- 4 green onions , thinly sliced (dark green parts divided)
- 1 tablespoon San-J Reduced Sodium Tamari
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
- 1 teaspoon garlic powder
- 12 ounces lump crab meat
- Gluten-free crackers , for serving
Instructions
- Preheat oven to 425 degrees.
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, ¾ cup cheese, the white and light green parts of the green onions, tamari, sesame oil, Sriracha, and garlic powder. Stir until fully combined. Stir in the crab meat.
- Transfer the mixture to a 9-inch baking dish. Top with the remaining cheese. Bake for 20-25 minutes or until bubbly and golden. Top with the dark green parts of the green onion and serve with crackers.
Nutrition
Calories: 274kcal | Carbohydrates: 3g | Protein: 14g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 687mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 678IU | Vitamin C: 5mg | Calcium: 188mg | Iron: 1mg