Effortless Boat Dip Rotel (Print Version)
# Ingredients:
→ Dairy and Cheeses
01 -
120 g cheddar cheese, shredded
02 -
450 g cream cheese, make sure it's soft
03 -
240 ml sour cream
→ Vegetables and Aromatics
04 -
1 can (285 g) Rotel tomatoes with chilies, drained and keep 1 tablespoon of the juice
05 -
2 garlic cloves, chopped up small
06 -
3 green onions, chopped fine—save some for topping
→ Seasonings
07 -
0.25 teaspoon smoked paprika, a bit more for topping
08 -
1 packet (28 g) ranch seasoning
09 -
1 teaspoon hot sauce if you want it spicy
10 -
0.5 teaspoon ground black pepper
# Instructions:
01 -
Give everything a quick stir before serving. Toss on the leftover green onions, dust with that extra smoked paprika, and toss on more cheddar if you want. If you like a wow moment, plop the dip in a bread bowl.
02 -
Scoop your dip into a serving dish, cover it, and let it hang out in the fridge for an hour or two so the flavors settle in nicely.
03 -
Try a spoonful. Want it hotter? Add more hot sauce. Need some zip? Squeeze in a bit of lime if you’ve got it.
04 -
Gently fold in your tomatoes and chilies (plus that reserved juice), sour cream, shredded cheddar, chopped garlic, most of the green onions (save a handful for garnish), ranch mix, hot sauce, black pepper, and paprika. Use a spatula and don’t overmix so you keep some texture.
05 -
Throw the cream cheese in a big bowl. Beat it with your mixer till it's super smooth—about half a minute. Toss in the ranch mix and hit it again for another 30 seconds, so it’s nice and blended.
# Notes:
01 -
If you let the dip chill at least an hour, it’ll get even creamier and the flavors pop.