Name: Cream Cheese Taco Dip (Boat Dip)
Prep time: 10 min
Total time: 10 min
Yield: 12 Servings
Cuisine: American
Ingredients: 8 ounces Cream Cheese; 16 ounces Sour Cream; 1 cup Diced Tomatoes with Green Chiles; 4 ounces Green chilis; 2 teaspoons Taco seasoning; 1.5 cups Mexican blend cheese; 0.333 cup Green onions

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Cream Cheese Taco Dip (Boat Dip)

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Ingredients

Warning0 allergens identified

Cream Cheese Taco Dip (Boat Dip)

8 ounces Cream Cheesesoftened

16 ounces Sour Cream

1 cup Diced Tomatoes with Green Chilesdrained

4 ounces Green chilisdiced and drained

2 teaspoons Taco seasoning

1 ½ cups Mexican blend cheeseShredded

⅓ cup Green onionschopped

Instructions

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Instructions

Blend together the cream cheese, sour cream, Rotel, green chilis, taco seasoning and cheese in a mixing bowl until well combined.

Place the dip into a serving dish, and serve immediately. Garnish with additional cheese and green onions.

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Tips & Tricks (5)

Soften Cream Cheese First 🧈
Let cream cheese sit at room temperature for 15-20 minutes before mixing to ensure a smooth, lump-free base that incorporates evenly with other ingredients.
Toast Your Taco Seasoning 🌶️
Bloom the taco seasoning in a dry skillet for 30 seconds before adding to the dip to deepen flavors and eliminate any raw spice taste for a more sophisticated profile.
Drain Your Vegetables Thoroughly 💧
Use a fine-mesh strainer to remove excess liquid from diced tomatoes and green chiles; this prevents your dip from becoming watery and maintains the perfect creamy consistency.
Layer Your Cheese Strategically 🧀
Mix half the Mexican blend cheese into the dip mixture and reserve the other half to sprinkle on top before serving for better texture contrast and melted cheese appeal.
Chill Before Serving 🧊
Refrigerate the dip for at least 30 minutes before serving to allow flavors to meld together and achieve the ideal scoopable consistency that prevents chips from breaking.