In a mixing bowl, combine 8 ounces of cream cheese and ½ cup of sour cream using an electric mixer. Beat on medium speed for about 2 minutes until the mixture is smooth and creamy.

Next, stir in 1 cup of crab meat, ¼ cup of chopped green onions, and 1 teaspoon of garlic powder. Use a spatula to fold these ingredients into the creamy base gently.

For an extra layer of flavor, drizzle in 2 teaspoons of Worcestershire sauce and mix thoroughly.

Spoon the Crab Rangoon Dip mixture into a 1-quart baking dish, spreading it evenly.

Preheat your oven to 350°F (175°C) and bake for approximately 20 minutes or until the dip is hot and bubbly.

Once baked, remove the Crab Rangoon Dip from the oven and allow it to cool for a couple of minutes. Serve warm.