Boat Dip
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.
- 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
Instructions
- In a bowl, combine sour cream, drained Rotel, taco (or ranch) seasoning, and shredded cheese.
- Stir until everything is evenly mixed.
- If using add-ins like cilantro or corn, gently fold them in.
- Chill for at least 30 minutes (better if 2–3 hours).
- 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
Find it online: https://cookedbysarah.com/boat-dip/
