Boat Dip

This creamy and tangy Boat Dip is easy to make and a crowd-pleaser, perfect for social gatherings.

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Prep Time 15

Cook Time 10

Total Time 45

Servings: 10 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Dip Ingredients

16 ounces cream cheese, softened Soften for about 30 minutes for better mixing.
1 cup sour cream
1 cup shredded cheddar cheese Use block cheese and shred yourself for better melting.
1 cup shredded pepper jack cheese Alternatively, use Monterey Jack or Colby.
1 packet ranch seasoning mix
10 ounces can Rotel diced tomatoes and green chilies, drained well Drain well to avoid watery dip.
2 green onions, finely sliced
2 tablespoons fresh parsley or cilantro, chopped Fresh parsley brightens the flavor.
½ teaspoon garlic powder
¼ teaspoon black pepper

Method

Preparation

Set the cream cheese on the counter to soften for about 30 minutes.
In a medium bowl, beat the softened cream cheese and sour cream until the mixture is silky and lump-free.
Stir in the ranch seasoning until well combined.
Fold in the drained Rotel, shredded cheddar, pepper jack, green onions, parsley, garlic powder, and black pepper, mixing until evenly combined.

Serving

Scrape the dip into a serving bowl and smooth the top with a spatula.
Chill the dip for at least 30 minutes for flavors to meld, or warm it in a 350°F oven for 10 minutes until edges bubble.

Notes

For a richer finish, sprinkle extra cheddar on top before warming. Store leftovers in an airtight container for 3-4 days. Not recommended to freeze for best texture, but can be frozen for up to 1 month.