Cold Crab Rangoon Dip with jalapeños

Here’s a Cold Crab Rangoon Dip with Jalapeños recipe — a creamy, tangy, and slightly spicy twist on the classic appetizer, perfect for crackers, chips, or sliced veggies!

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🦀 Cold Crab Rangoon Dip with Jalapeños

Ingredients:

• 8 oz cream cheese, softened

• 1/2 cup sour cream

• 1/4 cup mayonnaise

• 1 cup imitation crab meat or lump crab, chopped

• 1/4 cup chopped green onions

• 1–2 fresh jalapeños, finely diced (adjust to heat preference)

• 1 tsp Worcestershire sauce

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/4 tsp salt

• 1/4 tsp black pepper

• Optional: 1 tsp lime juice or rice vinegar (for a tangy kick)

Instructions:

1. Mix Base: In a medium bowl, mix the cream cheese, sour cream, and mayo until smooth and creamy.

2. Add Flavor: Stir in Worcestershire sauce, garlic powder, onion powder, salt, and pepper.

3. Fold in Ingredients: Gently fold in crab meat, green onions, and diced jalapeños.

4. Chill: Cover and refrigerate for at least 1 hour to let the flavors meld.

5. Serve Cold: Garnish with extra green onions or jalapeño slices. Serve with:

   • Wonton chips

   • Tortilla chips

   • Crackers

   • Cucumber or bell pepper slices