Creamy Boat Dip (Print Version)
# Ingredients:
01 -
2 blocks (16 oz) of cream cheese, brought to room temperature
02 -
1 oz packet of ranch seasoning mix
03 -
1 can (10 oz) Rotel tomatoes with green chilies, drained (keep 1 tablespoon of the liquid)
04 -
1 cup of sour cream
05 -
1 cup of cheddar cheese, shredded
06 -
3 green onions, sliced finely (save a bit for topping)
07 -
2 garlic cloves, minced
08 -
A teaspoon of hot sauce (optional, if you like it spicy)
09 -
½ teaspoon of ground black pepper
10 -
¼ teaspoon of smoky paprika (plus extra for the top)
# Instructions:
01 -
Grab a big mixing bowl and toss in the softened cream cheese. Beat it with an electric mixer set to medium for about 30 seconds until smooth and fluffy. Sprinkle in the ranch seasoning and blend another half-minute until it's all mixed in nicely. If your cream cheese isn’t fully softened (30 minutes out of the fridge should do the trick), it’ll get lumpy.
02 -
Drain the can of Rotel, but hold onto a tablespoon of that juice for added flavor. Using a spatula, stir in the drained tomatoes, sour cream, shredded cheese, green onion slices, garlic, hot sauce (if you want), paprika, and black pepper. Avoid the mixer this time so you don’t crush the tomatoes or overdo the combining.
03 -
Take a little taste and tweak the flavors if needed. Want it spicier? Drizzle in more hot sauce. Prefer it slightly tangy? A pinch of lime juice does the trick. Spoon the mix into a serving dish, cover it tightly with plastic wrap, and let it chill in the fridge for 1-2 hours so everything marries together nicely.