Description
Boat Dip is the ultimate creamy, cool appetizer, perfect for any outdoor gathering. Combining ranch and taco seasonings with sour cream, cheese, and tomatoes, this dip is a crowd-pleaser at parties, especially poolside events. It’s quick and easy to prepare, taking only minutes to make.
Ingredients
Scale
- 1 (24-ounce) container full-fat sour cream
- 1 (10-ounce) can Rotel tomatoes, drained
- 1 tablespoon taco seasoning, low-sodium
- 1 tablespoon ranch seasoning
- 8 ounces Colby Jack cheese, freshly shredded
- 2 green onions, sliced (green parts only)
Instructions
- In a large bowl, combine the sour cream, drained Rotel tomatoes, taco seasoning, and ranch seasoning. Stir until well mixed.
- Fold in the shredded Colby Jack cheese and sliced green onions.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to 1 hour to allow the flavors to meld together.
- Before serving, stir the dip and garnish with additional green onions and shredded cheese if desired.
- Serve with tortilla chips, pita chips, crackers, or fresh veggies like cucumber slices, carrot sticks, or celery.
Notes
- If you want to make the dip spicier, you can add chopped jalapeños or use Rotel tomatoes with hot chilies.
- The dip can be made up to 24 hours in advance; just store it in an airtight container in the refrigerator.
- If there’s any separation in the dip after refrigerating, simply stir it before serving.
- For a dairy-free version, substitute dairy-free sour cream and shredded dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 298 kcal
- Sugar: 5g
- Sodium: 411mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 77mg