Effortless Boat Dip Rotel Ranch (Print Version)
# Ingredients:
→ Fresh Aromatics & Seasonings
01 -
0.25 teaspoon smoked paprika (save a pinch for topping)
02 -
0.5 teaspoon ground black pepper
03 -
1 teaspoon hot sauce (totally up to you, toss in if you want)
04 -
2 garlic cloves, chopped up really small
05 -
3 green onions, chopped fine (keep a bit aside for the top)
→ Base Ingredients
06 -
110 g cheddar cheese, shredded
07 -
240 g sour cream
08 -
285 g can of Rotel tomatoes with chilies, drained with a tablespoon of juice saved
09 -
1 packet (28 g) ranch dip seasoning
10 -
450 g cream cheese, let it sit out to soften
# Instructions:
01 -
Give it a quick mix before you dig in. Scatter extra green onions over the top, shake on a little smoked paprika, and throw on more cheese if you’re feeling it.
02 -
Grab a spoonful and see if you want more spice or seasoning. Scrape it into a bowl, cover it, and stash it in the fridge for about an hour or two so the flavors get cozy.
03 -
Save that tablespoon of tomato juice but dump out the rest. Gently mix in the Rotel, sour cream, cheddar, green onions, garlic, hot sauce if you want, pepper, and paprika. Don’t overdo it, just fold it all together and keep it chunky.
04 -
Toss in the ranch packet and beat for another half minute ‘til it's all worked in.
05 -
Drop the soft cream cheese in a big bowl and use a mixer to beat it for about 30 seconds ‘til it looks smooth.
# Notes:
01 -
Letting the cream cheese warm up first makes everything nice and creamy with no lumps.
02 -
It's even tastier if it chills for a while but you can eat it right away if you can’t wait.
03 -
Pick mild Rotel for less heat or go with hot if you want more spice.
04 -
Scoop this into a hollowed bread loaf for a cool party snack.