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–+ servings

Boat Dip (Rotel Ranch Taco Dip)

Created by: Sarah Mock
Boat Dip recipe square image
prep time5 minutes
Chill time 1 hour
total time1 hour 5 minutes
Makes 12 servings

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.
    rotel tomatoes in a colander, draining
  • In a large bowl, stir together all the ingredients.
    24 ounces Sour Cream, 1 packet Taco Seasoning, McCormick Organic Mix, 2 Cups Cheese, 1 can rotel tomatoes
    ingredients in a bowl, ready to be mixed
  • Chill in the refrigerator for a minimum of one hour or up to over night for best flavor.
    Boat Dip in a clear rectangle storage container
  • Serve with pork skins, chopped vegetables for a keto friendly option.
    Boat Dip recipe square image

Notes

Boat dip variations
  • 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.
Why do you drain the Rotel? Completely optional but I like to remove the extra moisture to help keep the dip from becoming too watery.
 

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