Boat Dip Poolside Appetizer (Print-Friendly Version)
Creamy, cheesy, and packed with flavor, this easy boat dip is a crowd-pleaser for any occasion.
# What You’ll Need to Make This:
→ Dip Base
01 -
680 g full-fat sour cream
→ Vegetables
02 -
1 can (284 g) diced tomatoes with green chilies, well drained
03 -
2 green onions, green parts only, thinly sliced
→ Seasonings
04 -
1 tablespoon low-sodium taco seasoning
05 -
1 tablespoon ranch seasoning
→ Cheese
06 -
227 g Colby Jack cheese, freshly shredded
# How to Prepare:
01 -
In a large bowl, blend the sour cream with the drained diced tomatoes, taco seasoning, and ranch seasoning until the mixture is thoroughly combined.
02 -
Fold in the freshly shredded Colby Jack cheese and sliced green onions, ensuring even distribution.
03 -
Cover the bowl securely with plastic wrap and refrigerate for a minimum of 30 minutes, up to 1 hour, to allow the flavours to develop and the dip to chill properly.
04 -
Stir the dip before transferring to a serving bowl. Garnish with additional sliced green onions and shredded cheddar cheese if desired.
# Extra Tips:
01 -
For best flavour and texture, prepare this dish at least 30 minutes ahead to allow ingredients to meld.
02 -
Store leftovers in an airtight container in the refrigerator for up to three days.