Boat Dip

This Boat Dip recipe is a viral appetizer that tastes just like a taco, with a touch of heat. It’s rich, creamy, and bold, making it a hit with anyone you share it with.

Prep Time10

Chill Time1

Total Time1 10

Servings: servings

Calories: 183kcal

Author: Karin and Ken

Ingredients

16 ounce sour cream
10 ounce Rotel (diced tomatoes with green chilies), drained
1 ounce taco seasoning
1 cup shredded cheddar cheese
2 tablespoons sliced green onions

Instructions

In a large mixing bowl, stir together the sour cream and taco seasoning until smooth and fully combined.
Fold in the drained Rotel, shredded cheddar cheese, and sliced green onions until evenly mixed.
Cover and refrigerate for at least 1 hour to allow the flavors to blend and the dip to thicken.
Stir well before serving and transfer to a serving bowl.
Serve chilled with tortilla chips, corn chips, or fresh vegetables.

Video

Notes

This is a chilled dip, but let it sit at room temperature for 10–15 minutes before serving so it softens slightly. If it’s too cold, it can be hard to scoop and may cause the chips to break.
As the dip sits, whether at room temperature or in the refrigerator, it may separate slightly. This is normal—just give it a good stir to bring it back together.
Be sure to drain the Rotel tomatoes and chiles well before adding them. Any excess liquid can make the dip too thin and watery.

Nutrition