### Crab Rangoon Dip Recipe

**Description:**
Indulge in this creamy and flavorful Crab Rangoon Dip, perfect for parties or a cozy night in. With tender crab meat, rich cream cheese, and a hint of garlic, this dip is a crowd-pleaser served with crispy wonton or tortilla chips.

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### Ingredients:
– **8 oz** cream cheese, softened
– **1 cup** crab meat, drained and shredded (preferably lump crab for texture)
– **1/2 cup** sour cream
– **1/4 cup** mayonnaise
– **1/4 cup** green onions, finely chopped (both white and green parts)
– **2 cloves** garlic, minced
– **1 tsp** Worcestershire sauce
– **1 tsp** soy sauce
– **1 tsp** lemon juice (freshly squeezed is best)
– **1/2 tsp** salt
– **1/4 tsp** black pepper
– **1/4 tsp** red pepper flakes (optional, for a little heat)
– **1 cup** shredded mozzarella cheese
– **1 cup** wonton chips or tortilla chips, for serving

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### Instructions:

1. **Prepare Cream Cheese:**
– In a large mixing bowl, add the softened cream cheese. Let it sit out for about 30 minutes to soften further for easier mixing.

2. **Mix Base:**
– Using a hand mixer or a spatula, beat the cream cheese until smooth and creamy.

3. **Combine Ingredients:**
– Add the sour cream and mayonnaise to the bowl, mixing until well combined.

4. **Fold in Crab:**
– Gently fold in the crab meat, being careful not to break it up too much to keep the chunks intact.

5. **Add Flavorings:**
– Stir in the chopped green onions, minced garlic, Worcestershire sauce, soy sauce, lemon juice, salt, black pepper, and red pepper flakes (if using) until evenly mixed.

6. **Incorporate Cheese:**
– Fold in the shredded mozzarella cheese until well incorporated.

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### Cooking Process:

**Oven Method:**
1. Preheat your oven to **350°F (175°C)**.
2. Transfer the dip mixture into a baking dish (a 9-inch pie dish or small casserole dish works well).
3. Spread the dip evenly in the dish, smoothing out the top with a spatula.
4. Bake for **20-25 minutes**, or until hot and bubbly with light golden brown edges.
5. Remove from the oven and let cool for a few minutes before serving.

**Slow Cooker Method:**
1. Set your slow cooker to low heat.
2. Transfer the dip mixture into the slow cooker and spread it out evenly.
3. Cover with the lid and cook for **2-3 hours**, stirring occasionally.
4. Once hot and bubbly, serve directly from the slow cooker, keeping it on warm.

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### Assembling and Serving:
1. If baked, transfer the hot dip to a serving bowl. If using a slow cooker, serve directly from there.
2. Garnish with extra chopped green onions or a few crab pieces for a nice touch.

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### Notes:
– For a spicier kick, increase the amount of red pepper flakes.
– This dip can be made ahead of time and stored in the refrigerator before baking or cooking in the slow cooker.

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### Prep Time:
15 minutes
### Cook Time:
25 minutes (Oven) or 2-3 hours (Slow Cooker)
### Total Time:
40 minutes (Oven) or 2-3 hours (Slow Cooker)
### Yield:
4-6 servings

Enjoy your delicious Crab Rangoon Dip!