Effortless Boat Dip Rotel Ranch (Print Version)
# Ingredients:
→ Fresh Aromatics & Seasonings
01 -
3 green onions, sliced thin (save some for the top)
02 -
2 garlic cloves, pressed or chopped small
03 -
1 teaspoon hot sauce, only if you want a little kick
04 -
0.5 teaspoon ground black pepper
05 -
0.25 teaspoon smoked paprika (use a bit more for topping later)
→ Base Ingredients
06 -
110 g cheddar cheese, shredded
07 -
285 g canned Rotel (diced tomatoes with green chilies), drained, keep 1 tablespoon of juice
08 -
1 packet (28 g) ranch seasoning powder
09 -
240 g sour cream
10 -
450 g cream cheese, let it warm up a bit first
# Instructions:
01 -
Before digging in, give it a quick stir. Throw on the green onions you saved, a sprinkle of smoked paprika, and a little extra cheese if you like.
02 -
Sneak a taste and tweak the flavors if you want. Spoon everything into your serving dish, cover it up, and stash it in the fridge for an hour or two so it gets even tastier.
03 -
Use a spatula to fold in drained Rotel, the tablespoon juice you set aside, sour cream, cheddar cheese, green onions, garlic, pepper, paprika, and hot sauce if you're using it. Don’t overmix so it keeps a nice texture.
04 -
Toss in the ranch powder and beat everything together for a half-minute until it’s all in there.
05 -
Take the room temperature cream cheese, drop it into your biggest bowl, and whip with a mixer for half a minute till it’s soft and creamy.
# Notes:
01 -
Let your cream cheese get soft first so it mixes smooth, not chunky.
02 -
Chill the dip for the best flavor, but if you can’t wait, you don’t have to.
03 -
If you want it less spicy, grab mild Rotel. Go for hot if you love spice.
04 -
Want it to look cool at a party? Scoop it into a big bread bowl.