Boat Dip
This creamy and flavorful dip is a breeze to make and a total crowd-pleaser. With just a handful of ingredients, it’s perfect for last-minute gatherings or an easy appetizer everyone will love.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Ingredients
Units
Scale
- 16 ounces sour cream
- 8 ounces cream cheese, room temperature
- 1 ounce packet ranch seasoning mix
- 1 ounce packet taco seasoning
- 10 ounce can Rotel tomatoes and chilies, drained
- 8 ounces shredded sharp cheddar cheese
- 1/4 cup thinly sliced green onion + more for garnish
- Kosher salt
- fresh cracked pepper
- Fritos scoops and Ruffles potato chips for dipping
Instructions
- Add sour cream, cream cheese, ranch seasoning, taco seasoning, and a few large pinches of salt and pepper to a large mixing bowl. Use an electric mixer to mix until smooth and creamy.
- Add Rotel tomatoes, shredded cheese, and green onion. Fold everything together until well combined.
- Season to taste with salt and pepper. Refrigerate for 1-2 hours. Serve with Fritos and Ruffles and enjoy!
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Notes
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- Make sure the cream cheese is at room temperature so it blends smoothly.
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- Drain the Rotel well to prevent the dip from becoming watery.
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- Chill before serving to allow the flavors to meld together.
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- Double the recipe for parties or gatherings because it disappears fast!
Nutrition
- Serving Size: 1/12 of the dip
- Calories: 215
- Sugar: 1.5 g
- Sodium: 263.3 mg
- Fat: 18.2 g
- Carbohydrates: 5.2 g
- Fiber: 0.4 g
- Protein: 8.3 g
- Cholesterol: 51 mg
Find it online: https://midwestfoodieblog.com/boat-dip/
