Ingredients
- 1 cup sour cream
- 8 oz cream cheese, softened
- 1 can Rotel tomatoes (diced tomatoes with green chilies), drained
- 1 cup shredded cheddar cheese
- 1 packet taco seasoning
- 1 cup corn (canned, frozen, or fresh)
- 1 tbsp lime juice (optional, for extra zest)
- Tortilla chips or crackers, for serving
Optional Add-Ins:
- ½ cup cooked bacon bits (for a smoky twist)
- ½ cup diced jalapeños (for extra spice)
- ½ cup black beans (for more texture)
- ½ tsp garlic powder (for added depth of flavor)
Instructions
Step 1: Mix the Ingredients
- In a large bowl, combine sour cream and softened cream cheese. Mix until smooth.
- Add Rotel tomatoes, shredded cheddar cheese, corn, and taco seasoning.
- Stir everything together until well combined.
Step 2: Chill the Dip
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- This allows the flavors to blend and makes the dip even better.
Step 3: Serve & Enjoy!
- Serve chilled or at room temperature with tortilla chips, crackers, or fresh veggies.
- Garnish with extra shredded cheese, fresh cilantro, or sliced jalapeños for a fancy touch.
That’s it! So simple, yet so delicious.
Notes
Want to Serve it Warm? Here’s How!
While Boat Dip is often served cold, it’s also amazing as a warm dip! To serve it warm:
- Preheat your oven to 350°F (175°C).
- Pour the dip mixture into a small baking dish.
- Bake for 15-20 minutes until hot and bubbly.
- Serve warm with chips or toasted bread!