Boat Dip

Prep: 10 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

A zesty, creamy dip perfect for taking out on the high seas or sitting by the pool —no cooking required.

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

Whisk 8 ounces room temperature cream cheese, 8 ounces sour cream, and 1 (10-ounce) can drained mild diced tomatoes and green chilies together in a medium bowl until combined.
Fold in 4 ounces shredded Monterey Jack cheese, 1 (1-ounce) packet ranch seasoning mix, 1/2 (1-ounce) packet taco seasoning, and 2 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.