Boat Dip (Print Version)
# Ingredients:
01 -
16 oz (2 blocks) cream cheese, softened to room temperature
02 -
1 packet (1 oz) ranch seasoning mix
03 -
1 can (10 oz) Rotel diced tomatoes and green chilies, drained (retain 1 tablespoon liquid)
04 -
1 cup sour cream
05 -
1 cup shredded cheddar cheese
06 -
3 green onions, finely chopped (reserve some for garnish)
07 -
2 cloves garlic, minced
08 -
1 teaspoon hot sauce (optional, for extra heat)
09 -
½ teaspoon black pepper
10 -
¼ teaspoon smoked paprika (plus more for garnish)
# Instructions:
01 -
In a large mixing bowl, place the softened cream cheese and use an electric mixer on medium speed for 30 seconds until smooth and creamy. Add the ranch seasoning packet and beat for another 30 seconds until well incorporated. Make sure your cream cheese is truly at room temperature (about 30 minutes out of the refrigerator) to avoid lumps.
02 -
Drain the Rotel tomatoes, reserving about 1 tablespoon of the liquid for flavor. Fold in the drained Rotel, sour cream, shredded cheddar cheese, chopped green onions, minced garlic, hot sauce (if using), black pepper, and smoked paprika. Use a spatula rather than the mixer for this step to maintain the chunky texture of the tomatoes and prevent over-mixing.
03 -
Taste the dip and adjust seasonings if needed. For more heat, add additional hot sauce; for more tang, add a small squeeze of fresh lime juice. Transfer the mixture to a serving bowl, cover with plastic wrap, and refrigerate for 1-2 hours to allow flavors to meld.