Crab Rangoon Dip (Keto, Low-Carb)

Ingredients

• Garlic powder

  ½ tsp or 2g

• Sriracha

  1 tsp or 5g

• Scallions

  raw

  ⅛ cup, chopped or 13g

• Lump Crabmeat

  Bumble Bee

  4 oz or 113g

• Sour Cream

  Great Value

  4 tbsp or 60g

• Sharp Cheddar Cheese

  Kraft

  1 oz or 28g

• Parmesan Cheese

  100% Grated - H-E-B

  10g

• Original Cream Cheese

  Philadelphia

  ½ package or 108g

• Soy sauce

  regular sodium, shoyu

  ¼ tsp or 1g

• Himalayan Pink Salt

  Ahold

  ⅛ tsp or 0.5g

• White pepper

  ground

  ⅛ tsp, ground or 0.3g

Directions

1. Mix the cream cheese, 2/3 of the cheddar, sour cream, and Parmesan together until well combined.
2. Add the green onions (save a tbsp or so for garnishing), garlic powder, Worchestershire sauce until well mixed.
3. Finally, fold in the crab. Put it into an oven-safe dish and top with remaining cheddar cheese. Bake for about 10 minutes at 350-F or until hot and bubbly. Serve!
4. Recipe by: Chef Jenn (source: https://www.ketocookingwins.com/keto-crab-dip/)