Boat Dip Recipe
Introduction
Boat Dip is a creamy, savory party favorite that’s packed with tangy ranch, spicy taco seasoning, and bursts of sweet corn. Perfect for game days or casual gatherings, this dip pairs wonderfully with tortilla chips or your favorite dippers.
Ingredients
- 1 block (8 oz) cream cheese, softened
- 2 cups sour cream (good quality, like Daisy or Good Culture)
- 1 package ranch seasoning
- 2 teaspoons taco seasoning (optional)
- 1 can (4 oz) green chilies, undrained
- ⅔ cup drained salsa* (or 1 (10 oz) can Rotel, drained)
- 1 can (12 oz) corn kernels, drained (or 1 ½ cups frozen corn)
- 8 ounces shredded cheddar cheese (about 2 cups)
- Tortilla chips (for serving, or corn dippers, pretzels, pita chips, etc.)
Instructions
- Step 1: Beat the softened cream cheese in a large bowl with an electric hand mixer until smooth.
- Step 2: Drain the salsa by placing it in a fine mesh strainer set over a small bowl. Stir gently to collect the liquid below, leaving the solids in the strainer. Measure out ⅔ cup of the drained salsa and set aside.
- Step 3: Add the sour cream, ranch seasoning, taco seasoning (if using), drained salsa (or Rotel), and green chilies to the bowl with the cream cheese. Mix until smooth and well combined, scraping down the sides as needed.
- Step 4: Gently fold in the drained corn kernels and shredded cheddar cheese using a rubber spatula.
- Step 5: Cover the bowl tightly and refrigerate for at least 1 hour before serving to allow flavors to meld. The dip can be served immediately if needed, but chilling improves the taste and texture.
- Step 6: Serve the dip with tortilla chips, corn dippers, pretzels, pita chips, or your preferred dippers. Enjoy!
Tips & Variations
- For a spicier kick, add diced jalapeños or a splash of hot sauce.
- Use fresh corn instead of canned or frozen for a sweeter crunch.
- Swap cheddar cheese with pepper jack for added flavor complexity.
- Let the dip chill overnight for even deeper flavors.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This dip is best served cold or at room temperature; if desired, bring it out of the fridge 15 minutes before serving to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Boat Dip ahead of time?
Yes, Boat Dip actually benefits from resting in the refrigerator for a few hours or overnight to allow the flavors to blend fully.
Can I freeze this dip?
Freezing is not recommended as the sour cream and cream cheese may separate upon thawing, affecting the texture.
Print
Boat Dip Recipe
- Total Time: 1 hour 10 minutes
- Yield: Approximately 8 servings 1x
Description
Boat Dip is a creamy, flavorful party dip made with cream cheese, sour cream, ranch and taco seasonings, green chilies, salsa, corn, and shredded cheddar cheese. This easy no-cook appetizer is perfect for serving with tortilla chips, pretzels, or pita chips, and is a crowd-pleaser at gatherings and game days.
Ingredients
Base Ingredients
- 1 block (8 oz) cream cheese, softened
- 2 cups sour cream (good quality, like Daisy or Good Culture)
- 1 package ranch seasoning
- 2 teaspoons taco seasoning (optional)
Mix-ins
- 1 can (4 oz) green chilies, undrained
- ⅔ cup drained salsa (or 1 (10 oz) can Rotel, drained)
- 1 can (12 oz) corn kernels, drained (or 1 ½ cups frozen corn)
- 8 ounces shredded cheddar cheese (about 2 cups)
For Serving
- Tortilla chips, corn dippers, pretzels, or pita chips
Instructions
- Beat the cream cheese: Add the softened cream cheese to a large bowl and beat with an electric hand mixer until smooth and creamy.
- Drain the salsa: Place salsa in a fine mesh strainer set over a bowl. Gently stir to drain excess liquid. Measure out ⅔ cup of the drained salsa and set aside.
- Add remaining ingredients: To the beaten cream cheese, add sour cream, ranch seasoning, taco seasoning (if using), drained salsa, and green chilies. Mix well until smooth and fully combined, scraping down the bowl as needed.
- Fold in corn and cheese: Gently fold in the drained corn kernels and shredded cheddar cheese using a rubber spatula until evenly incorporated.
- Chill before serving: Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld and the dip to firm up slightly.
- Serve: Serve chilled with tortilla chips, corn dippers, pretzels, or pita chips for dipping. Enjoy!
Notes
- For best flavor, chill the dip for at least 1 hour before serving.
- Can be made up to a day ahead and stored covered in the refrigerator.
- Use frozen corn if canned corn is unavailable; thaw and drain before adding.
- Optional taco seasoning adds extra spice but can be omitted for milder taste.
- Drain salsa properly to avoid watery dip consistency.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Keywords: Boat Dip, creamy dip, appetizer, party dip, ranch dip, taco seasoning dip, corn and cheese dip, no cook dip, game day dip
