Boat Dip with Corn
Equipment
- 1 large mixing bowl
- 1 silicone spatula or large spoon
- 1 set measuring cups
- 1 set measuring spoons
- 1 plastic wrap or airtight container
- 1 serving bowl
Ingredients
- 2 cup sour cream full-fat
- 1 cup mayonnaise
- 1 packet ranch dressing mix 1 ounce
- 2 cup shredded cheddar cheese sharp
- 1 can diced tomatoes with green chiles 10 ounces; drained
- 1 cup canned corn kernels drained
- 2 tablespoon pickled jalapeños finely chopped
- 0.5 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon black pepper freshly ground
- 0.25 teaspoon kosher salt or to taste
- 2 tablespoon green onions thinly sliced
- 1 tablespoon lime juice freshly squeezed
- 1 bag tortilla chips for serving
Instructions
- Add sour cream and mayonnaise to the large mixing bowl.
- Sprinkle in the ranch dressing mix, garlic powder, smoked paprika, black pepper, and salt.
- Stir the mixture with a spatula until smooth and fully combined.
- Fold in the shredded cheddar cheese until evenly distributed.
- Add the drained diced tomatoes with green chiles, corn kernels, and chopped pickled jalapeños to the bowl.
- Gently fold the vegetables into the creamy base until well mixed.
- Stir in the sliced green onions and lime juice until everything is evenly incorporated.
- Taste and adjust seasoning with extra salt, lime juice, or jalapeños as desired.
- Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container.
- Refrigerate the dip for at least 1 hour to chill and allow the flavors to meld.
- Remove from the refrigerator, stir again, and transfer to a serving bowl.
- Serve chilled with tortilla chips and enjoy.
Notes
For best flavor, allow the dip to rest longer—up to overnight—so the ranch, spices, and chiles fully infuse the creamy base, and be sure to drain tomatoes and corn very well to avoid a watery texture. You can easily customize the heat level by adding more or fewer jalapeños or swapping in mild canned green chiles, and you can make it slightly lighter by using light sour cream or Greek yogurt for part of the sour cream. Keep the dip chilled until serving, and avoid leaving it at room temperature for more than 2 hours for food safety. This dip travels well for parties when packed in a chilled container, and stirring just before serving helps re-emulsify any separated liquid and refresh the texture.
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