Viral Boat Dip with Roasted Corn
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!
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.
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
Did you make this recipe?Tag @sundaytable.co on Instagram!