Description

This Boat Dip is a creamy, flavorful Tex-Mex appetizer perfect for summer parties, game days, or any casual gathering. Combining sour cream, cream cheese, cheddar cheese, and zesty diced tomatoes with green chilies, it’s a deliciously easy-to-make cold dip that pairs perfectly with crunchy tortilla chips. A quick mix-and-chill recipe that’s both gluten-free and nut-free, making it a crowd-pleaser for various dietary needs.

Ingredients

Dip Ingredients

1 cup sour cream
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 can (10 oz) diced tomatoes with green chilies, drained
1 packet taco seasoning mix
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro (optional)

Serving

Tortilla chips for serving

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Instructions

Combine Creamy Bases: In a large mixing bowl, combine the sour cream and softened cream cheese. Beat or stir until smooth and creamy, ensuring there are no lumps.
Add Flavorful Ingredients: Mix in the shredded cheddar cheese, drained diced tomatoes with green chilies, taco seasoning, chopped green onions, and cilantro if using. Stir until all the ingredients are fully incorporated and evenly distributed throughout the dip.
Chill to Blend Flavors: Cover the bowl and refrigerate the dip for at least 30 minutes. This chilling step allows all the flavors to meld together for a richer, more cohesive taste.
Serve: Serve the chilled dip cold alongside tortilla chips. It also works great as a topping for tacos or nachos.

Notes

This dip can be made up to 1 day in advance and stored covered in the refrigerator.
For extra heat, add chopped jalapeños or use a spicy taco seasoning mix.
To make a lighter version, substitute regular sour cream and cream cheese with their light or reduced-fat versions.