Go Back
Are you looking for a crowd-pleasing appetizer that will steal the show at your next gathering? Look no further than the Smooth Sailing Boat Dip. This delightful dip is not only delicious but also incredibly versatile, making it a perfect addition to any occasion, whether it be a lively game day, a cozy family gathering, or a casual get-together with friends.

Boat Dip (Rotel Ranch Dip)

Looking for the perfect appetizer to wow your guests? Try the Smooth Sailing Boat Dip! This creamy, zesty dip combines flavors of cream cheese, ranch dressing, and diced tomatoes, making it a crowd-pleaser for any occasion. Easily customizable and versatile, it pairs well with tortilla chips, veggie sticks, or even as a sandwich spread. Simple to prepare and a guaranteed hit, this dip will leave everyone coming back for more. Enjoy making and sharing this delightful recipe!

Ingredients
  

1 can (10 oz) diced tomatoes with green chilies (like Rotel)

1 packet (1 oz) ranch dressing mix

1 block (8 oz) cream cheese, softened

1 cup shredded cheddar cheese

1 cup sour cream

1 cup cooked and crumbled sausage (optional, for extra flavor)

1/4 cup chopped fresh cilantro (for garnish)

Tortilla chips or veggies (for serving)

Instructions
 

In a medium-sized mixing bowl, combine the softened cream cheese and sour cream until smooth.

    Add the ranch dressing mix to the cream cheese mixture, stirring until it’s fully incorporated.

      Drain the canned diced tomatoes and fold them into the mixture along with the shredded cheddar cheese and cooked sausage (if using).

        Transfer the dip to a baking dish or serving bowl, smoothing the top with a spatula.

          Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

            Just before serving, garnish with chopped fresh cilantro for a pop of color and freshness.

              Serve with tortilla chips or fresh veggies for dipping.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8