Boat Dip
Easy Boat Dip is a no-cook appetizer packed with Tex-Mex flavor. Perfect for lake days, BBQs or tailgates. Make it in minutes!
Servings: 8
Ingredients
- 2 cups sour cream or plain Greek yogurt
- 10 ounces RoTel Tomatoes with green chilies well drained
- 2 cups cheddar cheese shredded
- ½ cup green onions sliced
- 3 tablespoons ranch dressing mix
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
Instructions
- In a large bowl, mix together the sour cream, drained Rotel, shredded cheddar, green onions and ranch seasoning.
- Add granulated garlic, cumin and chili powder. Stir until well combined.
- Cover and refrigerate for at least 1 hour to let the flavors blend.
- Serve cold with your choice of chips.
Notes
- Storage: Keep Boat Dip in an airtight container in the refrigerator. Leftover dip will be good for up to 3 days. Give it a quick stir before serving.
- Make it spicy: Use hot Rotel and a pinch of cayenne or chopped jalapeños. Use taco seasoning in place of garlic, cumin and chili powder.
- Add-Ins: Stir in corn and rinsed and drained black beans to this rotel ranch dip.
- Make it lighter: Swap plain Greek yogurt for the sour cream. Serve with fresh veggies.