Smoked Crab Rangoon Dip

🧂 Ingredients

• 1 1/2 blocks of cream cheese

  12 ounces total, room temperature
• 1/2 cup real mayonnaise
• 1/2 cup sour cream
• 4 medium green onions

  finely diced (white parts separated from green)
• 2-3 cloves garlic

  minced
• 1 cup lump crab meat or finely chopped imitation crab meat
• 1 cup shredded mozzarella cheese
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1/4 teaspoon red chili flakes

  optional
• 1/2 cup sweet chili sauce

  for topping

Instructions

• 1 Preheat your pellet grill or smoker to 350 degrees F. If using a smoker, make
  sure it is set up for indirect cooking. Use alder wood for this recipe.
• 2 Combine the room-temperature cream cheese, mayonnaise, and sour cream in a
  medium-sized bowl until smooth and creamy.
• 3 Stir in the white parts of the green onions, minced garlic, crab meat (or
  imitation crab), mozzarella cheese, Worcestershire sauce, soy sauce, and red
  chili flakes (optional).
• 4 Spoon mixture into a cast-iron skillet or a 9' x 9" aluminum pan. Spread it out
  evenly with a spatula.
• 5 Place the skillet (or pan) in your smoker or pellet grill. Close the lid and
  cook the dip for 25-30 minutes until it turns golden brown around the edges.
• 6 Remove the dip from the smoker and let it sit for 5 minutes. Drizzle with sweet
  chili sauce and garnish with green parts of green onion. Serve with fried wonton
  chips.
• 7 Store leftovers in an airtight container in the refrigerator for up to 2 days.
  Reheat in microwave or oven, or enjoy it cold.

Nutrition Info