Boat Dip
This cold ranch dip is quick and easy to prep. Chill it for at least an hour, then enjoy with chips or sliced veggies.
Servings: 8
Equipment
- Sharp Knife Optional
- Cutting Board Optional
Ingredients
- 16 Ounces sour cream
- 15 Ounces Mexican-style corn drained
- 10 Ounces Rotel diced tomatoes and green chiles well drained
- 8 Ounces sharp cheddar cheese shredded
- 1 Package ranch seasoning mix
- 4 Ounces diced green chiles from a can, drained
- ½ Teaspoon garlic powder
- ¼ Teaspoon smoked paprika
- ¼ Teaspoon black pepper
To Serve
- tortilla chips, corn chips, crackers, pretzels and/or fresh vegetables
Optional Garnishes
- 2 Tablespoons fresh cilantro chopped
- 2 Tablespoons sharp cheddar cheese shredded
Instructions
- Add the sour cream to a large mixing bowl.
- Stir in the ranch seasoning, garlic powder, smoked paprika, and black pepper until well combined.
- Fold in the drained Mexican-style corn, Rotel tomatoes and green chiles and additional diced green chiles.
- Mix in the shredded cheddar cheese.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. For the best flavor, chill the dip for several hours or overnight.
- Transfer the boat dip into a serving bowl and sprinkle with chopped fresh cilantro and/or extra shredded cheese, if liked.
- Serve chilled with tortilla chips, corn chips, crackers, pretzels or fresh vegetables.
Stir until all the ingredients are evenly distributed.
It may have separated a bit, so give it a good stir at this point.
Notes
Drain the cans well: Let the Rotel, corn and green chiles drain before mixing. The extra liquid can thin the sour cream enough that the dip slides off a chip.
Break up seasoning clumps: Use the back of a spoon to press any little lumps of dry seasoning against the bowl before you fold in the vegetables.
Keep it cold outdoors: Pack the dip in a cooler with ice packs. Set a small serving bowl over ice and keep the rest in the cooler for refills.
Break up seasoning clumps: Use the back of a spoon to press any little lumps of dry seasoning against the bowl before you fold in the vegetables.
Keep it cold outdoors: Pack the dip in a cooler with ice packs. Set a small serving bowl over ice and keep the rest in the cooler for refills.
Nutrition
Calories: 302kcal | Carbohydrates: 15g | Protein: 10g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 637mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 772IU | Vitamin C: 10mg | Calcium: 302mg | Iron: 1mg
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