Name: High‑Protein Pool Dip with Ranch & Rotel (Boat Dip)
Prep time: 9 min
Cook time: 1 min
Total time: 10 min
Cuisine: American
Ingredients: 12 oz plain nonfat Greek yogurt; 4 oz cottage cheese, blended until smooth; 2 cups shredded cheddar cheese; 10 oz can Mild Rotel (tomatoes + green chiles); 1 tbsp taco seasoning; 1 tbsp ranch seasoning

This creamy, protein-packed dip blends Greek yogurt, cottage cheese, cheddar, ranch and taco seasonings, plus Rotel for a hint of tomato and spice. It’s easy, vibrant, and ideal for dipping chips or veggies during summer fun.

High‑Protein Pool Dip with Ranch & Rotel (Boat Dip)

Why You’ll Love This Recipe

I love how this dip brings a fresh twist on the viral “boat dip” trend—only better! Using Greek yogurt and blended cottage cheese adds roughly 14 g of protein per serving, making it a healthier, heartier option. It takes just about 10 minutes to prep and is perfect poolside, on a boat, or at any summer gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz plain nonfat Greek yogurt
4 oz cottage cheese, blended until smooth
2 cups shredded cheddar cheese
10 oz can Mild Rotel (tomatoes + green chiles)
1 tbsp taco seasoning
1 tbsp ranch seasoning

Directions

In a medium bowl, I combine Greek yogurt and blended cottage cheese until smooth.
I stir in ranch and taco seasonings until evenly distributed.
I mix in Rotel (with juices) and shredded cheddar cheese.
I chill it in the refrigerator for 30 minutes to let flavors meld.
I serve it with tortilla chips, Fritos, fresh vegetables, pita chips or Wheat Thins.

Servings and timing

Servings: 8
Prep time: 9 minutes
Cook time: 1 minute
Total time: 10 minutes

Variations

I swap pepper jack or Monterey jack for cheddar when I want it spicier.
I use medium Rotel for more heat.
I add chopped jalapeños or diced red bell pepper for extra texture and color.
I boost creaminess and protein by substituting some Greek yogurt with sour cream.

Storage/Reheating

I store leftover dip in an airtight container in the fridge, and it stays good for 3–4 days. It’s best served cold or at room temperature, so there’s no need to reheat—just give it a good stir before serving.

FAQs

What can I add to pool dip?

I often stir in sweet corn, chopped red bell pepper, or black beans for a southwestern twist and more texture.

Can I make this ahead of time?

Yes—I prep it in the morning, chill for at least 30 minutes, and it still tastes great by afternoon. It actually deepens in flavor.

Is this dip gluten-free?

It is—as long as the ranch and taco seasoning mixes are gluten-free. I serve it with gluten-free chips or veggies to keep it safe.

Can I use low-fat sour cream instead of Greek yogurt?

Definitely. Sour cream adds richness, though it lowers the protein slightly. I like to mix half Greek yogurt, half sour cream for balance.

How can I make it spicier?

I swap mild Rotel for medium, or add diced jalapeños or a splash of hot sauce. Sometimes I toss in a dash of smoked paprika too.

Conclusion

This high-protein pool dip is my go-to appetizer when I want something quick, crowd-pleasing, and satisfying. With just six simple ingredients, it delivers creamy, savory, and tangy flavors in every bite. Whether I’m dipping chips or veggies, it’s a crowd favorite that’s easy to prep and perfect for summer gatherings. I personally love it with Fritos scoops!