I love this recipe because it’s effortless and always a hit. There’s no cooking involved, the texture is ultra-creamy, and the flavors get even better as it chills. I also like how versatile it is, since I can serve it cold or warm it up depending on the occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16 oz cream cheese, softened 1 cup sour cream 1 cup shredded cheddar cheese 1 cup shredded pepper jack cheese 1 packet ranch seasoning mix 1 can (10 oz) Rotel diced tomatoes and green chilies, drained well 2 green onions, finely sliced 2 tablespoons fresh parsley or cilantro, chopped 1/2 teaspoon garlic powder 1/4 teaspoon black pepper
Directions
I start by mixing the softened cream cheese and sour cream in a large bowl until smooth and creamy. Next, I stir in the ranch seasoning, garlic powder, and black pepper until everything is well combined.
I gently fold in the shredded cheddar, pepper jack, and well-drained Rotel tomatoes. Then I add the green onions and fresh herbs, mixing just until evenly distributed.
I either chill the dip for at least 30 minutes to let the flavors meld, or serve it right away if I’m short on time. I usually set it out with chips, crackers, or fresh vegetables.
Servings and Timing
I usually get about 3 cups of dip, which serves 8 to 10 people. It takes about 10 minutes to prepare, with no cooking time required.
Variations
I add diced jalapeños or a splash of hot sauce when I want extra heat. Sometimes I warm the dip gently until melty for a hot version. I also like swapping cilantro for parsley depending on what flavor profile I’m in the mood for.
Storage/Reheating
I store leftover dip in an airtight container in the refrigerator for up to 4 days. If I want it warm, I reheat it gently on the stovetop or in the microwave, stirring often to keep it smooth.
FAQs
Can I make this dip ahead of time?
I often make it a day ahead, since chilling helps the flavors develop even more.
Does this dip need to be served cold?
I usually serve it cold, but I also enjoy it warm when I want something extra comforting.
What can I serve with Boat Dip?
I like serving it with tortilla chips, crackers, pretzels, or fresh veggies.
How do I keep the dip from being watery?
I make sure to drain the Rotel tomatoes very well before mixing them in.
Can I make this dip spicier?
I increase the heat by adding jalapeños, hot sauce, or extra pepper jack cheese.
Conclusion
I love this Boat Dip because it’s quick, creamy, and always disappears fast. Whether I’m serving it at a party or making it just because, it’s one of those easy recipes I know I can always count on.
