Boat Dip Rotel Ranch (Print Version)
# Ingredients:
→ Dairy and Cheeses
01 -
450 g cream cheese, softened to room temperature
02 -
240 ml sour cream
03 -
120 g shredded cheddar cheese
→ Vegetables and Aromatics
04 -
3 green onions, finely chopped, divided
05 -
2 cloves garlic, minced
06 -
1 can (285 g) Rotel diced tomatoes and green chilies, drained, 1 tablespoon liquid reserved
→ Seasonings
07 -
1 packet (28 g) ranch seasoning mix
08 -
1 teaspoon hot sauce, optional
09 -
0.5 teaspoon ground black pepper
10 -
0.25 teaspoon smoked paprika, plus extra for garnish
# Instructions:
01 -
In a large mixing bowl, combine softened cream cheese and beat with an electric mixer for 30 seconds until smooth. Add ranch seasoning mix and continue beating for another 30 seconds until fully incorporated.
02 -
Fold in drained Rotel tomatoes and green chilies, reserved tablespoon of liquid, sour cream, shredded cheddar cheese, most of the chopped green onions (reserving a portion for garnish), minced garlic, hot sauce if desired, black pepper, and smoked paprika. Use a spatula to maintain a textured consistency.
03 -
Taste the mixture and adjust seasoning to preference. Add additional hot sauce or a splash of lime juice for acidity if desired.
04 -
Transfer the prepared mixture to a serving bowl. Cover and refrigerate for 60 to 120 minutes to allow flavors to develop.
05 -
Stir before serving. Garnish with reserved green onions, a sprinkle of smoked paprika, and extra shredded cheddar cheese if desired. For visual impact, consider presenting in a hollowed bread loaf.
# Notes:
01 -
Allowing the dip to chill for at least 1 hour enhances both flavor and texture.