This creamy, party-ready boat dip is the easiest appetizer to throw together. There is absolutely zero cooking involved and only a handful of really easily sourced ingredients needed – it’s the ideal quick, crowd-pleasing appetizer for any gathering!
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This zesty dip is a must for all of your future gatherings! It’s made with five super simple ingredients – sour cream, Rotel, cheddar cheese, taco seasoning, and fresh chives – and incredibly easy to pull together. It’s the perfect dip to make for potlucks, parties, and hot summer days by the pool.
If you’re looking for more favorite dip recipes, we’ve got a bunch! This sour cream and onion dip (also known as French onion dip) is a beloved classic, this jalapeno popper dip is gooey, spicy, and absolutely delicious, and this buffalo chicken dip is warm, cheesy, and protein-packed.
Why You’ll Love This Recipe
- It’s easy – draining the can of Rotel is the hardest part of making this dip! Otherwise, it’s just a matter of combining the ingredients in a bowl, stirring, and garnishing.
- It’s a crowd-pleaser – this creamy, cheesy dip is sure to be an absolute crowd-pleaser at every gathering you bring it to.
Boat Dip Ingredients
Just 5 ingredients stand between you and the tastiest dip. Find ingredient notes (including substitutions and swaps) below.
- Cheddar cheese – we chose to grate a block of cheddar for this recipe vs. using store-bought shredded cheese, but either works great.
- Taco seasoning – make your own taco seasoning or buy a packet from the store. Pro tip: if you make your own, double or triple the recipe, and store the extra it in a small air-tight jar so that you have some pre-made for the next time you need it!
- Rotel – you’ll need a can of Rotel (canned tomatoes and green chiles) for this recipe. Feel free to use regular, mild, or spicy!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it dairy-free – with sour cream as the base of this recipe, this is a tricker modification, but you can absolutely swap the regular sour cream for a dairy-free sour cream if you can find it. Forager, Violife, and Follow Your Heart all make a dairy-free sour cream alternative.
- Make it gluten-free – this recipe is gluten-free as-is!
How to Make Boat Dip
This recipe could not be any easier! Follow along below for the full, super easy how-to.
Step 1: Add the sour cream, Rotel, taco seasoning, and half of the shredded cheese to a bowl.
Step 2: Mix the ingredients together until well combined.
Step 3: Spoon the dip into a serving dish, and top with the remaining shredded cheese and sliced green onion. Serve with tortilla chips right away or store in the refrigerator for up to 3 days.
Recipe Tips
- Mix the dip really well to break up any seasoning clumps!
- This dip is a great make-ahead party option! Make it up to 3 days in advance and store it in the fridge until you’re ready to enjoy.
How to Serve
Serve your boat dip garnished with shredded cheddar cheese and sliced green onions alongside tortilla chips.
How to Store
Store any leftover boat dip in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Boat dip is a cold, creamy Mexican dip that tastes really similar to 7-layer dip without all of the fuss.
Tortilla chips go really well with boat dip, but pretzels and other chips/crackers would be great too!
It can! Make this dip up to 3 days ahead of time, then store it in the fridge until you’re ready to enjoy.
More Appetizer Recipes
If you tried this Boat Dip or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Boat Dip Recipe
Ingredients
- 16 ounces sour cream
- 10 ounces Rotel, drained
- 3 tablespoons taco seasoning *See Note 1
- 2 cups shredded cheese, divided
- 2 tablespoons green onion, sliced
Instructions
- Mix the sour cream with the drained Rotel, taco seasoning, and 1 cup of the shredded cheese.
- Spoon the dip into a serving dish and top with the remaining cheese and green onion.
- Serve with tortilla chips right away or refrigerate for up to 3 days.
Recipe Notes
Nutrition
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