Boat Dip Rotel Ranch (Print Version)
# Ingredients:
→ Base Ingredients
01 -
450 g cream cheese, softened to room temperature
02 -
1 packet (28 g) ranch seasoning mix
03 -
285 g canned Rotel diced tomatoes and green chilies, drained, 1 tablespoon liquid reserved
04 -
240 g sour cream
05 -
110 g shredded cheddar cheese
→ Fresh Aromatics & Seasonings
06 -
3 green onions, finely chopped (reserve a portion for garnish)
07 -
2 cloves garlic, minced
08 -
1 teaspoon hot sauce (optional, to taste)
09 -
0.5 teaspoon ground black pepper
10 -
0.25 teaspoon smoked paprika (plus extra for garnish)
# Instructions:
01 -
Place the softened cream cheese in a large mixing bowl and beat with an electric mixer for 30 seconds until smooth and creamy.
02 -
Add the ranch seasoning packet and continue beating for an additional 30 seconds until fully combined.
03 -
Drain the Rotel tomatoes, reserving 1 tablespoon of liquid. Fold in the drained Rotel, sour cream, shredded cheddar cheese, chopped green onions, minced garlic, hot sauce if desired, black pepper, and smoked paprika using a spatula. Gently mix to preserve the texture of the ingredients.
04 -
Taste and adjust seasonings as needed. Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for 1 to 2 hours to allow flavors to develop.
05 -
Stir the dip before serving. Garnish with reserved green onions, a dusting of smoked paprika, and additional shredded cheddar if desired.
# Notes:
01 -
Ensure cream cheese is at room temperature to achieve a smooth, lump-free base.
02 -
Chilling allows flavors to meld for optimal taste, though the dip can be enjoyed immediately if needed.
03 -
For a milder dip, select mild Rotel; for additional heat, choose the original or hot variety.
04 -
For a striking presentation, serve in a hollowed-out bread loaf as a bread bowl.