đź“‹Creamy Cheesy Viral Boat Dip
This no-cook, easy-to-make, creamy and cheesy boat dip is made with sour cream, shredded cheddar cheese, taco seasoning, ranch seasoning, Rotel tomatoes, jalapenos, and green onion. It’s an ultimate Tex-Mex style cold dip that’s perfect for a make-ahead, shareable, cold snack that you can bring to a pool or beach party!
Servings: 8 servings
Calories: 135kcal
Ingredients
- 1 can 24 ounce sour cream, full-fat
- 1 can 10 ounce Rotel tomatoes
- 1 ounce Ranch seasoning
- 1 ounce Taco seasoning
- 1 jalapeno optional, deseeded and diced
- 8- ounce sharp cheddar freshly grated
- 2 tablespoons green onion
Instructions
- Add all the ingredients (except green onion) to the bowl.
- Mix until well combined.
- Chill for a minimum of half an hour to a couple of hours in the refrigerator.
- Sprinkle green onion and a little cheddar cheese on top.
- Serve it cold with nachos, chips or Fritos.
Video
Notes
- Chill before serving. Refrigerate it for 1 or 2 hours before serving, so all the flavours develop.
- Drain Rotel tomatoes. Drain well before mixing them in. You don’t want the dip to turn watery.
- Heat. Adjust the heat levels based on your heat tolerance levels. Use mild Rotel tomatoes or Hot Rotel tomatoes according to your preference, and skip jalapenos if you want mild heat.
- Add crunch. For extra crunch, add roasted sweet corn, black beans, or crispy bacon bits.
- Freshly grated cheese. Always shred cheese from a block. Pre-grated cheese has fillers and preservatives that prevent it from melting well.
Nutrition
Calories: 135kcal | Carbohydrates: 5g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 737mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 4mg | Calcium: 202mg | Iron: 0.3mg