Ingredients
- Cream cheese, softened (8 ounces)
- Mayonnaise (1 cup)
- Sour cream (1 cup)
- Rotel diced tomatoes and green chilies, undrained (10 ounces)
- Ranch dressing mix (1 ounce packet)
- Shredded cheddar cheese (1 cup)
- Cooked bacon, crumbled (1/2 cup)
- Green onions, chopped (1/4 cup)
Instructions
- Step 1: In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat with an electric mixer until smooth and creamy.
- Step 2: Stir in the undrained Rotel tomatoes and green chilies.
- Step 3: Add the ranch dressing mix, shredded cheddar cheese, crumbled bacon, and chopped green onions to the mixture.
- Step 4: Stir all ingredients together until well combined and evenly distributed.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for 2 hours.
- Step 6: Serve cold with tortilla chips, crackers, or vegetables.
Notes
- Store leftover Boat Dip in an airtight container in the refrigerator for up to 3 days.
- This dip is best served cold; if it's been out for a while, give it a quick stir to redistribute any separated liquids.
- For a truly nautical experience, serve Boat Dip straight from a hollowed-out bell pepper "boat" alongside your favorite dippers!
- Don't drain the Rotel – that juice is flavor gold that ties the whole dip together, but if you're sensitive to spice, use mild Rotel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American