This easy boat dip is a cold, creamy 4-ingredient dip made with sour cream, Rotel, taco seasoning, and shredded cheddar. Stir, chill, and serve with chips for boat days, potlucks, and summer parties.
Ingredients
- 16 oz sour cream
- 10 oz Rotel diced tomatoes and green chilies, well drained
- 1 packet taco seasoning, 1 oz
- 8 oz shredded cheddar or Colby Jack cheese, about 2 cups
Instructions
- In a large bowl, stir together the sour cream, Rotel, taco seasoning, and shredded cheese until evenly combined.
- Cover and refrigerate for at least 2 hours before serving.
- Serve cold with tortilla chips or potato chips.
Notes
- Storage: Refrigerate in an airtight container for up to 3 days. Stir before serving, as the dip may separate slightly while chilling.
- This dip is best served cold and is not freezer-friendly.
- Drain the Rotel very well. Too much liquid can make the dip thin.
- Garnish with chopped jalapeno or sliced green onions, if desired.
Nutrition
Calories: 242kcal | Carbohydrates: 7g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 560mg | Potassium: 159mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1089IU | Vitamin C: 6mg | Calcium: 269mg | Iron: 1mg
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