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5
from 1 vote
Boat Dip
Make this easy boat dip for a creamy and delicious dip for chips, veggies and crackers.
Prep Time
10
minutes
mins
Refrigerate
2
hours
hrs
Total Time
10
minutes
mins
Course:
Dips
Cuisine:
American
Servings:
12
servings
Calories:
165
Author:
Candace
Equipment
Medium mixing bowl
Ingredients
16
ounces
sour cream
2
cups
cheddar cheese
or Mexican blend, shredded
11-15.5
ounces
corn
1 can, drained
10
ounces
rotel tomatoes
1 can, drained
2
Tablespoons
taco seasoning
1 packet, or fiesta ranch
2
Tablespoons
ranch seasoning
1 packet, optional
Instructions
In a medium bowl, combine sour cream, cheddar cheese, corn, Rotel, taco and ranch seasoning.
Cover and refrigerate for 2 hours or more.
Stir if needed. Serve with potato chips, tortilla chips, corn chips, pretzels, or vegetables!
Notes
Boat dip is perfect to make ahead of time. Simply refrigerate boat dip in an airtight container for up to 3 days, and stir before serving.
Nutrition
Calories:
165
|
Carbohydrates:
11
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
32
mg
|
Sodium:
378
mg
|
Potassium:
196
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
448
IU
|
Vitamin C:
4
mg
|
Calcium:
195
mg
|
Iron:
0.4
mg