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!

Author: Sunday Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 16 servings

Calories: 99 kcal per serving

Ingredients

16 ounces - full-fat sour cream
3 tablespoons - ranch seasoning
3 tablespoons - low-sodium taco seasoning
1 can - roasted corn
1 can - roasted tomatoes
8 ounces - freshly-shredded sharp cheddar cheese
¼ cup - green onions
2 - serrano peppers
corn chips, potato chips, veggies

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.

Nutrition