Boat Dip Recipe
Creamy, cheesy, and packed with bold Tex-Mex flavor, this viral Boat Dip is made with sour cream, Rotel tomatoes, taco seasoning, ranch seasoning, and freshly shredded Colby Jack cheese. No cooking required — just mix, chill, and serve!
Ingredients
- 1 24 oz container full-fat sour cream
- 1 10 oz can Rotel tomatoes, drained well
- 1 tablespoon low-sodium taco seasoning
- 1 tablespoon ranch seasoning
- 8 oz Colby Jack cheese freshly shredded
- 2 green onions green parts only, sliced
Instructions
- Add the sour cream, drained Rotel tomatoes, taco seasoning, and ranch seasoning to a large bowl. Stir well until fully combined.
- Fold in the shredded Colby Jack cheese and sliced green onions until evenly distributed.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour for best flavor.
- Remove from the refrigerator, stir well, and transfer to a serving bowl. Garnish with additional sliced green onions and shredded cheese if desired. Serve cold with tortilla chips or your favorite dippers.
Notes
Drain the Rotel tomatoes thoroughly to prevent the dip from becoming watery.
Shred cheese from a block rather than using pre-shredded for the creamiest texture.
Chilling for a full hour gives the best flavor and texture.
Use low-sodium taco seasoning to control the salt level — both seasonings contain salt.
Store in an airtight container in the refrigerator for up to 4 days. Not suitable for freezing.
Can be made up to 24 hours ahead — flavor improves with time.
Shred cheese from a block rather than using pre-shredded for the creamiest texture.
Chilling for a full hour gives the best flavor and texture.
Use low-sodium taco seasoning to control the salt level — both seasonings contain salt.
Store in an airtight container in the refrigerator for up to 4 days. Not suitable for freezing.
Can be made up to 24 hours ahead — flavor improves with time.