The Creamy Boat Dip Recipe You Didn’t Know You Needed

I’ll be completely honest; I didn’t grow up with boat dip. In fact, I had never heard of boat dip until recently. Like most new obsessions of mine, I came across the dip and recipe while perusing my TikTok feed. At first, I was confused. Was it a fishy seafood dip? An ancient Viking recipe? Was it supposed to be eaten out of a gravy boat? I immediately took to the internet to try and quench my increasingly growing curiosity. Now I’d like to consider myself one of the world’s foremost boat dip historians (please don’t check me on that).

Also known as “beach dip,” it’s a recipe that is perfectly designed for a day by the water. Not only does it hold up well in a cooler, but it also comes together in less time than it takes to apply your sunscreen (properly). Think of it like a funkier, quicker French onion dip. Tangy sour cream and cream cheese are folded together with zesty ranch powder, punchy taco seasoning, and juicy canned tomatoes and green chilies. It can be served with chips, crackers, or crudité, and it’s the perfect complement to an ice-cold beer after a long day of relaxing out on the water.

Why you’ll love it

• Flavor, flavor, flavor. This dip is creamy, tangy, zesty, and utterly irresistible.
• It couldn’t be easier to make. No heat, pots, or pans are required to whip it up.
• It’s a grocery store superstar. Every ingredient can be easily found at your local supermarket, bodega, or grocery delivery service.

Key ingredients in boat dip

• Sour cream and cream cheese. Compose the creamy base of the dip. Make sure your cream cheese is at room temperature to ensure easy mixing.
• Diced tomatoes and green chilies. Canned tomatoes and chilies add both acidity and spice to the dip, all without having to break out a knife and cutting board.
• Shredded cheese. You can use whatever type of cheese you like. Shredded cheddar, Monterey Jack, a combination of the two; the possibilities are endless!
• Low-sodium taco seasoning. This store-bought seasoning packet saves you the trouble of measuring out your own blend of spices.
• Ranch seasoning mix. Adds a savory, garlicky note without having to peel a single clove.
• Scallions. Thinly sliced scallions add color as well as much-needed freshness to the dip.

Helpful swaps

• Full-fat Greek yogurt can be used in place of sour cream for an extra tang.
• Canned diced tomatoes and habaneros can be swapped for diced tomatoes and green chilies for a bit more of a spicy kick.

Storage and make-ahead tips

• Leftover dip can be refrigerated in an airtight container for up to five days.
• The boat dip can be made up to three days ahead and refrigerated in an airtight container. Let sit at room temperature for 30 minutes and stir before serving.

Boat Dip

Makes about 3 cups; serves 4 to 6

Ingredients:

• 8 ounces cream cheese, at room temperature
• 8 ounces sour cream
• 1 (10-ounce) can mild diced tomatoes and green chilies, such as Rotel, drained
• 4 ounces Monterey Jack, sharp cheddar, or Mexican blend cheese, shredded (1 cup)
• 1 (1-ounce) packet ranch seasoning mix, or 3 tablespoons
• 1/2 (1-ounce) packet taco seasoning (1 1/2 tablespoons)
• 2 medium scallions, thinly sliced (1/4 cup), plus more for garnish
• Kosher salt
• Freshly ground black pepper
• Crackers, potato chips, or crudités, for serving

Directions:

1. Whisk 8 ounces room temperature cream cheese, 8 ounces sour cream, and one (10-ounce) can drained mild diced tomatoes and green chilies together in a medium bowl until combined.
2. Fold in 4 ounces shredded Monterey Jack cheese, one (1-ounce) packet ranch seasoning mix, 1/2 (1-ounce) packet taco seasoning, and two thinly sliced medium scallions with a flexible spatula until evenly combined. Taste and season with kosher salt and freshly ground black pepper as needed. Garnish with more thinly sliced scallion greens and serve with crackers, potato chips, or crudités.

Recipe notes

• Make ahead: The boat dip can be made up to three days ahead and refrigerated in an airtight container. Let sit at room temperature for 30 minutes and stir before serving.
• Storage: Leftover dip can be refrigerated in an airtight container for up to five days.

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Julian Plovnick is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.

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