Boat Dip

I whipped up this viral Boat Dip in about 10 minutes—it’s creamy, cheesy, and packed with bold Tex-Mex flavor that disappears fast at any gathering.

Why You’ll Love This Recipe

I love how effortless this dip is—no cooking, just mixing! It’s perfect for beach days, game nights, or casual hangouts. With pantry staples like sour cream, Rotel tomatoes, taco seasoning, and cheese, it’s always ready to go—and endlessly customizable.

Ingredients

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

• Sour cream (usually 16–24 oz)

• 1 can Rotel tomatoes & green chilies, drained (10 oz)

• 1 packet taco seasoning (or ranch seasoning for a twist)

• 2 cups shredded cheese (Fiesta blend or cheddar)

• Optional add-ins: chopped cilantro, drained corn, olives, jalapeños

Directions

1. In a bowl, combine sour cream, drained Rotel, taco (or ranch) seasoning, and shredded cheese.

2. Stir until everything is evenly mixed.

3. If using add-ins like cilantro or corn, gently fold them in.

4. Chill for at least 30 minutes (better if 2–3 hours).

5. Give it a final stir, transfer to a serving bowl, and surround with tortilla chips, pretzels, or veggies.

Servings and timing

• Yield: About 4 cups of dip (serves ~8–12)

• Prep time: 5–10 minutes

• Chill time: 30 minutes to 3 hours for best flavor

Variations

• High-protein version: I swap in Greek yogurt instead of sour cream and add a squeeze of lime juice.

• Ranch twist: I like switching taco seasoning for ranch, or combining both for a fun twist.

• Add corn, black beans, olives, or jalapeños to change up the flavor and texture.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4–5 days. I stir it before serving. Since it’s a cold dip, I don’t reheat it—if it thickens, I mix in a little more sour cream.

FAQs

What if I don’t have Rotel?

I substitute with chunky salsa or diced tomatoes with green chilies—just make sure to drain them well.

Can I adjust the spice level?

Absolutely. I usually start with half the seasoning packet and add more after tasting.

Is this recipe gluten-free?

Yes, it is. I just double-check the taco or ranch seasoning to make sure it’s certified gluten-free.

Can I make this ahead of time?

Definitely. I often prepare it the night before, and it tastes even better the next day.

Is there a dairy-free version?

Yes, I use non-dairy sour cream and plant-based cheese to make it completely dairy-free.

Conclusion

Boat Dip is my go-to crowd-pleaser—simple, flavorful, and endlessly adaptable. Whether I’m packing it for a lake day or serving it at home, it’s always a hit. I dive in with chips and enjoy every bite!

Boat Dip

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Boat Dip is a creamy, cheesy dip with bold Tex-Mex flavors that’s perfect for any gathering. It’s quick to make, requires no cooking, and is easily customizable with ingredients like sour cream, Rotel tomatoes, taco seasoning, and cheese.

• Author: Sarah
• Prep Time: 5–10 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes to 3 hours (including chill time)
• Yield: 4 cups of dip (serves ~8–12)
• Category: Appetizer, Snack
• Method: No-cook, Mix
• Cuisine: Tex-Mex
• Diet: Gluten Free

Ingredients

• 16–24 oz Sour cream
• 1 can Rotel tomatoes & green chilies, drained (10 oz)
• 1 packet taco seasoning (or ranch seasoning for a twist)
• 2 cups shredded cheese (Fiesta blend or cheddar)
• Optional add-ins: chopped cilantro, drained corn, olives, jalapeños

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Instructions

1. In a bowl, combine sour cream, drained Rotel, taco (or ranch) seasoning, and shredded cheese.
2. Stir until everything is evenly mixed.
3. If using add-ins like cilantro or corn, gently fold them in.
4. Chill for at least 30 minutes (better if 2–3 hours).
5. Give it a final stir, transfer to a serving bowl, and surround with tortilla chips, pretzels, or veggies.

Notes

• For a high-protein version, swap Greek yogurt for sour cream and add a squeeze of lime juice.
• For a ranch twist, use ranch seasoning instead of taco seasoning or combine both.
• This dip can be made ahead and tastes better the next day.
• For a dairy-free version, use non-dairy sour cream and plant-based cheese.
• Leftovers can be stored in an airtight container in the fridge for up to 4–5 days.

Nutrition

• Serving Size: 1/8 of the recipe (about 1/2 cup)
• Calories: 150
• Sugar: 3g
• Sodium: 400mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 30mg