Boat Dip

Rotel Ranch Boat Dip Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Sour cream: I recommend full-fat sour cream for a thicker dip that holds up on a chip.
Ranch seasoning: Look for a packet of dry ranch seasoning, such as Hidden Valley Original Ranch Seasoning, Salad Dressing & Recipe Mix. Stir the powder straight into the sour cream.
Mexican-style corn: Look for canned whole-kernel corn with diced peppers. The corn kernels are sweet and have a slight crunch.
Rotel diced tomatoes and green chiles: I used Original Rotel in my homemade boat dip and used a fine-mesh strainer to catch the little pieces of tomato and chile as the liquid drained.
Diced green chiles: This is a separate can from the Rotel. I recommend mild diced green chiles if you’re making the dip for a group.
Sharp cheddar cheese: I recommend shredding your own from a block. I used the large holes on my box grater to grate distinct shreds.
Smoked paprika: This gives the dip a subtle smoky taste.

How to Make Boat Dip

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Season the sour cream: Stir in the ranch seasoning, garlic powder, smoked paprika and black pepper.
Fold in the vegetables and cheese: Add the drained Mexican-style corn, Rotel and diced green chiles. Fold in the shredded cheddar.
Cover and chill: Cover the bowl tightly and refrigerate the dip.
Stir and garnish: Give the dip a good stir and sprinkle with chopped cilantro, if you like.

Substitutions and Variations

Make a thicker dip: Swap 4 ounces of the sour cream for softened cream cheese. Beat it until smooth, then gradually mix in the remaining sour cream before adding the seasonings. The dip will have a similar tang but a thicker consistency.
Taco seasoning instead of ranch: Start with a tablespoon of dry taco seasoning instead of the ranch packet. I recommend you taste it before adding more, as the salt and heat vary by brand. The dip will taste more of chili powder and cumin if you use this.
Regular canned corn: Use the same amount of drained whole-kernel corn if you can’t find Mexican-style corn.
Adjust the heat: Use mild Rotel for a gentler dip or hot Rotel if you like it spicy. Finely diced fresh jalapeño also works here.
Gluten-free option: Use a ranch packet labeled gluten-free and check the labels on the other packaged ingredients too. Serve the dip in a bowl with gluten-free corn chips or sliced veggies.
Another topping: I like to garnish mine with chopped cilantro and extra shredded cheese. Feel free to use one, both or neither!

Serving Suggestions

In a bread bowl: Choose a sturdy round loaf of soda bread, sourdough or rye. Cut a lid off the top and pull out the soft center, leaving about an inch of bread around the sides and across the bottom. Hollow the loaf on the day you’re serving it and spoon in the chilled dip just before putting it out. Tear the bread you pulled out into pieces for dipping.
With chips and veggies: Try thick tortilla chips, Fritos Scoops, rosemary cheddar crackers, ridged potato chips or pretzels. Another idea is to slice cucumbers on a diagonal for wider pieces that are ideal for dipping.
For a party: Put the dip out with BBQ chicken nachos on game day or serve it before tacos or your favorite Cinco de Mayo recipes.

How to Store

Store: Refrigerate the dip in an airtight container for up to 3 days. Store leftover dip separately from the bread bowl, chips or whatever you’re serving as dippers.
Freeze: I don’t recommend freezing it. Sour cream can separate as it thaws and will probably stay watery even if you stir it.