Boat dip is a creamy, tangy taco-style dip made with sour cream, shredded cheese, Rotel tomatoes, and taco seasoning that takes 5 minutes to mix and an hour to chill.
I first made this after seeing it all over TikTok in 2021; my family ate the entire batch in one sitting and I have been making it for summer gatherings ever since. This is the kind of recipe you throw together before heading to the pool or packing for a boat day because it travels well and tastes better the longer it sits.
Looking for some simple summer recipes? I got you! Summer is also the perfect time to make one of my favorite krab recipes. I also never have to turn on the oven when I make no bake peanut butter pie. And if you have fresh lemons I highly recommend giada chicken piccata over pasta.
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I had to come up with an appetizer in a snap and I had all the ingredients for this recipe. I added green onions to the dip and boy oh boy will this be a keeper. Yummy.
★★★★★~ Jennifer W
Ingredients:
This four-ingredient pool dip come together fast. I keep them stocked in my refrigerator and pantry during summer because this dip gets requested by name at every cookout.
- Sour Cream - The base of this dip. I use full-fat sour cream because it holds its texture better when chilled and does not get watery. If you use light or fat-free, the dip will be thinner and the flavor will be less rich.
- Taco Seasoning - I use McCormick Organic because the flavor is balanced and not overly salty. If you use a different brand, taste the dip before chilling; some taco seasonings are much saltier than others and you may want to start with half the packet.
- Shredded Mexican Cheese Blend - The pre-shredded blend works perfectly here because it includes multiple cheeses (usually cheddar, Monterey Jack, queso quesadilla, and asadero). The cheese adds body and a slight stretch to the dip when you scoop it. Do not substitute with a single cheese like cheddar; you will lose the complexity.
- Rotel Tomatoes - These are diced tomatoes with green chiles. I drain them because the liquid makes the dip too loose. If you skip draining, the dip will still taste good but it will be soupier and you will have trouble scooping it with chips.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
Here is what you can swap if you need to adjust this recipe.
- Greek Yogurt for Sour Cream - I tested this with full-fat Greek yogurt and it works but the dip is tangier and slightly less creamy. The texture is almost identical. If you are watching calories, this is a solid swap. I would not recommend nonfat Greek yogurt because the dip will be too thin.
- Salsa for Rotel - Several readers have mentioned using their favorite jarred salsa instead of Rotel. I have not tested this myself but I can tell you that salsa is thicker and often sweeter than Rotel, so the flavor profile will change. If you try this, start with half a cup of salsa and add more to taste.
- Ranch Seasoning for Taco Seasoning - This was suggested in the comments and I tested it. The dip is milder and has that cool ranch flavor instead of the warm cumin-chili flavor from taco seasoning. I liked it but my family preferred the original version. If you make this swap, you may want to add a pinch of cayenne or hot sauce to bring back some heat.
How to Make Boat Dip
This comes together fast. The hardest part is waiting for it to chill because it tastes so much better after the flavors have time to marry together.
Drain the Rotel
Drain the Rotel in a colander for a few minutes to remove the excess moisture. You will see the liquid drip through and the tomatoes and chiles will look slightly drier. This step prevents the dip from getting watery.
Don't Skip Draining the Rotel
I have skipped this step when I was in a rush and the dip was noticeably looser; it still tasted fine but I had to stir it a few times as it sat because liquid pooled at the bottom.
Mix
In a large bowl, stir together the sour cream, taco seasoning, shredded cheese, and drained Rotel. Mix until the cheese and tomatoes are evenly distributed throughout the sour cream. The mixture will be thick and slightly chunky from the cheese and tomatoes.
Chill
Transfer the dip to a serving container and chill in the refrigerator for a minimum of one hour or up to overnight. The flavors get better as it sits; the taco seasoning softens into the sour cream and the cheese firms up slightly. I have served this immediately after mixing and it was fine, but the flavor was flat compared to the chilled version.
Serve
Serve with Fritos Scoops, tortilla chips, pork rinds, or chopped vegetables. I also dollop this on tacos or burgers when I have leftovers.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Came Out Great!
I also made one with a little hamburger and sausage and a little taco seasoning mixed together and put that on the bottom and then topped it with the rest came out awesome. A crowd pleaser!
- Debbie E. ~ Pinterest
It is also good when you add cream cheese and some ranch dressing. If you don't like rotel I always use my favorite salsa.
- Cheryl H. ~ Pinterest
much better with Ranch, not taco mix!
- Donna T ~ Pinterest
Sarah's Culinary Insight
- Draining matters more than you think. I have made this both ways and the drained version holds its texture much better. The undrained version starts watery and gets worse as it sits.
- Chill time is not optional. Every time I have served this immediately after mixing, the flavor is one-dimensional. One hour minimum gives the taco seasoning time to bloom and the cheese time to firm up.
- The dip thickens as it chills. If you pull it from the refrigerator and it looks stiff, let it sit at room temperature for 10 minutes before serving. It will loosen slightly and scoop easier.
- Taco seasoning brands vary wildly in salt content. I learned this after a reader told me the dip was too salty. I tested three brands side by side and the difference was significant. Start with the full packet but taste before chilling; if it is too salty, stir in another spoonful of sour cream to balance it.
- This dip travels well but avoid direct sunlight. I pack it in a cooler with ice packs for boat days. If you leave it out in the heat, the sour cream will break and the dip will look curdled.
Ingredients
- 24 ounces (680.39 g) Sour Cream
- 1 packet (1 packet) Taco Seasoning, McCormick Organic Mix
- 2 Cups (226 g) Cheese Mexican blend, shredded
- 1 can (1 can) rotel tomatoes drained
Instructions
- Drain the Rotel in a collander for a few minutes to remove the excess moisture.
- In a large bowl, stir together all the ingredients.24 ounces (680.39 g) Sour Cream, 1 packet Taco Seasoning, McCormick Organic Mix, 2 Cups (226 g) Cheese, 1 can rotel tomatoes
- Chill in the refrigerator for a minimum of one hour or up to over night for best flavor.
- Serve with pork skins, chopped vegetables for a keto friendly option.
Nutrition
Notes
- Bacon Bits - make your own bacon bits with keto-friendly bacon (optional but still delicious)
- Diced Chilis - add a 4 ounce can of diced chillis for additional heat and flavor.
- Jalapeno - add more spice and heat with a finely dices jalapeno.
- Mexi-Corn - not keto-friendly but a small can of drained Mexi-Corn will ad a touch of sweetness and crunch to this dip.
Serena says
I have made this multiple times and it has been a hit every time! Great with Veggies, chips, crackers, whatever you got. Just make it already!!
Sarah Mock says
'Just Make It Already!'... best comment of the day!! Thanks Serena. I appreciate you. ~ Sarah
Jen Henry says
If made extra can you freeze for another date? How long?
Sarah Mock says
Thanks for the question Jen. Personally, I have not frozen any extras. Somehow, my family will eat the whole recipe in one sitting! (nuts... I know!) But based off of the ingredients in this recipe it should freeze well. BUT upon thawing, the texture may be a little loose or runny. I would 'fix' that by adding in some more shredded cheese to 'bulk' it up. Just my insight and suggestion... freeze at your own risk.
Lee says
Do you use 2 cans of Rotel tomatoes cause it’s says Rotel twice in recipe?
Sarah Mock says
I see what you mean! No. It is just 1 can. I need to adjust the associated ingredient in the recipe card. Step 1 is to drain the rotel, and THEN use it later in the recipe.
Thanks! Sarah
JenniferW says
I had to come up with an appetizer in a snap and I had all the ingredients for this recipe. I added green onions to the dip and boy or boy will this be a keeper. Yummy.
Sarah Mock says
I love to hear this Jennifer! Green onions would make a delicious addition to the recipe.
Sarah
Elise says
I made this dip for tailgate today, I made it the night before so it was in the frig for about 20 hours. At the game the dip hot more liquidy because of the heat, but it did not have much flavor, I think it was too much as our cream. The recipe calls for 24oz but 16oz would have been better.
Barbara Willoughby says
I added about 3/4 teaspoon of crushed red pepper flakes. It was delicious!
Beth Davis says
If you use lowfat greek yogurt instead of sour cream, it cuts the calories in half! Tasty stuff