Boat Dip

An oval dish filled with tortilla chips and other dippables, with a bowl of creamy cheese and corn dip in the center.

This viral boat dip recipe is made with just a few simple ingredients, is absolutely delicious, and is a crowd-pleasing party favorite!

Course Appetizer, Dips and Spreads

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 298

Author Dorothy Bigelow

Ingredients

1 block (8 oz) cream cheese softened
2 cups sour cream good quality, like Daisy or Good Culture
1 package ranch seasoning or 3 tablespoons homemade ranch dressing mix
2 teaspoons taco seasoning (optional)
1 can (4 oz) green chilies undrained
⅔ cup drained salsa* or 1 (10oz) can Rotel, drained
1 can (12 oz) corn kernels drained (or 1 ½ cups frozen corn)
8 ounces shredded cheddar cheese about 2 cups
Tortilla chips for serving (or corn dippers, pretzels, pita chips, etc)

Instructions

Beat the cream cheese. Add the softened cream cheese to a large bowl and beat with an electric hand mixer until smooth.
Drain the salsa. Add your salsa to a fine mesh strainer set over a small bowl, stirring it gently with a spoon so the liquid collects below, leaving the tomatoes and other ingredients in the strainer. Measure out ⅔ cup of the drained salsa (or use 1 can of drained Rotel tomatoes). Set aside.
Add the remaining ingredients. Add in the sour cream, ranch seasoning, taco seasoning, drained salsa (or Rotel), and green chilies. Mix until smooth and combined, scraping down the sides of the bowl as needed.
Finally, add the corn kernels and shredded cheese. Fold them in gently using a rubber spatula.
Chill and serve. Cover the bowl tightly and refrigerate for at least 1 hour before serving for the best results. Dip can be served right away if desired, but it’s best when served after it has chilled.
Serve with tortilla chips, pita chips, corn dippers, or pretzels.

Notes

Testing process: We tested over 8 variations of this recipe, and salsa was deemed superior to rotel, freshly shredded cheddar cheese to pre-shredded, and taco seasoning compared to no taco seasoning.

Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Do not freeze.

*Drained salsa: Use a good-quality salsa or pico de gallo for this recipe for the best flavor and results. Most salsas are quite liquid-y, so I recommend draining them in a mesh strainer to remove the juices whenever used in a dip recipe. This allows the dip to maintain a thick consistency without pooling during storage. If you prefer, you can use a can of drained Rotel instead of the salsa.

Rotel substitute: You can make a decent rotel substitute using canned tomatoes, green chiles, cilantro, and lime juice.

Softening cream cheese: This can be done at room temperature for 1-2 hours, in the microwave in 15-20 second intervals, or a ziploc bag sealed and submerged under hot tap water for about 10 minutes.

Nutrition