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Delicious cream cheese dip served with fresh vegetables and chips

Boat Dip

A cozy, cheesy crowd-pleaser dip perfect for any occasion, ready in minutes and enjoyed either warm or cold.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces cream cheese, softened Let sit at room temperature to soften
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese Use full-fat for a creamier texture
  • 1 cup shredded pepper jack cheese Adds gentle heat
  • 1 packet ranch seasoning mix
  • 10 ounces canned Rotel diced tomatoes and green chilies, drained Drain well to avoid watery dip
  • 2 count green onions, sliced Finely sliced
  • 2 tablespoons fresh parsley or cilantro, chopped Chop herbs fine for even bites
  • ½ teaspoon garlic powder Fresh garlic recommended for bigger flavor
  • ¼ teaspoon black pepper

Method
 

Preparation
  1. Let the cream cheese sit at room temperature to soften for smoother mixing.
  2. In a mixing bowl, beat the softened cream cheese and sour cream until silky and lump-free.
  3. Add the ranch seasoning, garlic powder, and black pepper; fold them in evenly.
  4. Fold in the drained Rotel and both cheeses until the mixture thickens.
  5. Stir in the sliced green onions and chopped parsley or cilantro for freshness.
  6. Cover and chill at least 30 minutes before serving; warm at 350°F for 8-10 minutes for a melty version.

Notes

For serving, enjoy this dip with sturdy tortilla chips, as a topping for baked potatoes, or in a bread bowl. Optional garnishes include extra shredded cheddar and chopped chives. Store leftovers in an airtight container for 3-4 days.