Boat Dip Rotel Ranch (Print-Friendly Version)
Cheesy, creamy dip with Rotel and ranch, ideal for gatherings. Tasty with chips, crackers, or fresh veggies.
# What You’ll Need to Make This:
→ Dip Base
01 -
226 grams cream cheese, softened to room temperature
02 -
284 grams canned diced tomatoes with green chilies, drained
03 -
1 packet ranch seasoning mix (approximately 28 grams)
→ Dairy & Cheese
04 -
115 grams shredded cheddar cheese
05 -
120 grams sour cream, optional for added creaminess
06 -
60 milliliters milk, optional for thinning
# How to Prepare:
01 -
Allow cream cheese to rest at room temperature for 10–15 minutes until softened for easier mixing.
02 -
In a medium mixing bowl, blend softened cream cheese, drained diced tomatoes with green chilies, and ranch seasoning mix until thoroughly combined.
03 -
Incorporate shredded cheddar cheese and, if desired, sour cream. Gradually stir in milk to reach preferred consistency.
04 -
Taste and adjust seasoning if necessary; add more ranch mix for intensity or extra tomatoes or a pinch of cayenne for added heat.
05 -
Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled with chips, crackers, or fresh vegetables.
# Extra Tips:
01 -
For a smoother dip, ensure cream cheese is fully softened before combining.
02 -
The dish can be prepared ahead and develops deeper flavor after overnight refrigeration.
03 -
To personalize, substitute cheddar with Monterey Jack, Pepper Jack, or a Mexican cheese blend.
04 -
Select mild or hot diced tomatoes with chilies to control spice level; jalapeños may be added for extra heat.