Today, we’re taking that viral boat dip recipe and making it even better. Thanks to both ranch and taco seasoning, roasted corn, cheddar cheese, sour cream, and Rotel style tomatoes, this dip is creamy, zesty, and has just a little bit of spice. And it literally couldn’t be easier to make – you just mix everything together and enjoy it with corn chips! Now, all you need is a boat and a beer.

A white bowl of boat dip with corn on a wood board next to glasses of beer, a pink bowl of green onions, a blue bowl of corn chips, cards, and sunglasses with a white and green striped background.

Ok, so I don’t have a boat. And truth be told, I totally don’t even want one. But, I would love a friend with a boat, and in turn, I promise to always bring lots of homemade snacks and beer. I feel like that’s a good trade, yes? Now accepting applications for Friend With Boat.

Anyways, if you’re new to the internet, this dip recipe went viral on TikTok last summer (maybe before?) and it’s been popping off ever since. I’m not sure who started the whole ordeal, but the original recipe is basically a riff of classic taco dip with sour cream, fire-roasted tomatoes, cheddar cheese, and taco seasoning. Some recipes add other ingredients like ranch, cream cheese, herbs, onions, and the like.

In my version, I decided to add some homemade spicy ranch seasoning and a can of roasted corn. I also added a handful of green onions, because if there’s anything I learned in culinary school, it’s that alliums make everything better. This is the perfect cold dip for pretty much any outdoor event – pool days, picnics, BBQs, you name it. Just serve it alongside these Italian grinder sliders or my no-cook charcuterie skewers, and you have the cutest make-ahead picnic situation on your hands!

Ranch & taco seasoning

Brown and white bowls of cheddar cheese, sour cream, corn, ranch seasoning, taco seasoning, and green onions next to a can of tomatoes on a white terrazzo counter.

For a little shortcut, we’re going to a mix of taco seasoning and ranch seasoning to flavor the dip. I like to use homemade seasonings so that I can control the salt level. But if you want to use store-bought, just make sure you’re using low-sodium so the dip doesn’t come out super salty!

The rest of the ingredients are full-fat sour cream, shredded sharp cheddar cheese, fire roasted tomatoes with green chiles (like Rotel), fresh green onions, and roasted corn (canned, frozen, or fresh). I also like to top the dip with sliced serrano peppers, but that’s totally optional!

Make this one-bowl recipe

A white bowl of sour cream, seasonings, tomatoes, cheddar cheese, corn, and green onions on a white terrazzo counter.
Add the sour cream, ranch seasoning, taco seasoning, corn, tomatoes, cheese, & scallions to a mixing bowl.
A hand using a rubber spatula to mix boat dip together in a white bowl.
Fold everything together until the dip is nice and smooth. Cover the bowl and chill the dip for at least 2 hours (or overnight).
A white bowl of boat dip on a wood board of tortilla chips next to cards and a pink bowl of scallions on a green and white striped blanket.
Lastly, spoon the dip into a serving bowl. Top the dip with green onions and sliced serrano peppers. Enjoy with corn chips!

Avoid the temptation to add too much extra salt to the dip. Since it’s served with corn chips (or potato chips) which already have a lot of salt, you don’t want to over-do it!

Chill for 2+ hours

The key to this recipe is to let the dip chill in the fridge for at least 2 hours. If you taste test it right after you mix everything together, it’ll taste a little flat. But after the flavors have time to meld, it’s so delicious!

Store & make-ahead

Scoop any leftovers into an airtight container and refrigerate the dip for 4-5 days. Honestly, this dip tastes better the longer it sits, so it’s a great make-ahead option! Just bring it to room temp for about 30 minutes before serving so it’s easier to scoop with chips.

A woman's hand using a corn chip to scoop boat dip out of a white bowl on a striped picnic blanket next to glasses of beer, playing cards, sunglasses, and a blue bowl of corn chips.

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Viral Boat Dip with Roasted Corn

Yield: 16 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Chilling Time: 2 hours
Total Time: 2 hours 15 minutes
Today, we're taking viral boat dip and making it even better. Thanks to both ranch and taco seasoning, roasted corn, cheddar cheese, sour cream, and Rotel style tomatoes, this dip is creamy, zesty, and has just a little bit of spice. And it literally couldn't be easier to make – all you need is one bowl and 15 minutes of prep time. Serve it with corn chips, potato chips, Fritos, veggies, & more!
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Ingredients

  • 16 ounces full-fat sour cream (454 grams)
  • 3 Tablespoons homemade ranch seasoning or store-bought (24 grams)
  • 3 Tablespoons low-sodium taco seasoning homemade or store-bought (24 grams)
  • 1 can of roasted corn, drained (400 grams)
  • 1 can of fire roasted tomatoes with chiles like Rotel, drained (400 grams)
  • 8 ounces freshly-shredded sharp cheddar cheese (226 grams)
  • 1/4 cup sliced green onions, plus more for garnish (16 grams)
  • 2 serrano peppers, thinly sliced for garnish (optional)
  • Corn chips, potato chips, Fritos, and/or veggies, for serving

Instructions 

  • Add the sour cream, ranch seasoning, taco seasoning, drained roasted corn, drained tomatoes with chiles, cheddar cheese, and green onions to a medium bowl. Fold everything together until it's smooth & well-combined. Cover and refrigerate the dip for at least 2 hours or overnight to let the flavors meld.
  • When you're ready to enjoy the dip, spoon it into a serving bowl. Garnish the dip with more green onions and sliced Serrano peppers, if desired. Serve with corn chips, potato chips, Fritos, and/or fresh veggies.

Notes

I like to use homemade seasonings so that I can control the salt level. But if you want to use store-bought, just make sure you’re using low-sodium so the dip doesn’t come out super salty!
Avoid the temptation to add too much extra salt to the dip. Since it’s served with corn chips (or potato chips) which already have a lot of salt, you don’t want to over-do it.
For the best flavor and texture, use freshly-shredded cheese. Store-bought has additives that will make the dip grainy.
I recommend bringing the dip to room temp for about 30 minutes before serving so it’s easier to scoop with chips.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 153kcal, Carbohydrates: 10g, Protein: 5g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 392mg, Potassium: 106mg, Fiber: 1g, Sugar: 2g, Vitamin C: 2mg, Calcium: 138mg, Iron: 0.4mg
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