Blue Plate Texas Boat Dip
Texas Boat Dip is so named because it’s the ultimate portable cold snack to pack in a cooler for a day on the water or outdoors. It takes minutes to make, the cream cheese blended with mayo makes it satisfyingly creamy, and it goes great with tortilla or corn chips, pretzels or crackers.
Yield:
3 cups
Ingredients
- 1/2 cup Blue Plate Mayonnaise
- 1/2 cup (4 ounces) cream cheese, room temperature
- 1/4 cup sour cream
- 1 packet ranch seasoning mix
- 1 teaspoon taco seasoning
- 1 can (10 ounces) Rotel tomatoes, well drained
- 2 cups grated cheddar cheese
- 2 tablespoons chopped cilantro or green onion, for garnish
- Tortilla chips, corn chips, pretzels or crackers, for serving
Directions
- In a large mixing bowl, combine the mayonnaise, cream cheese, ranch seasoning, and taco seasoning. Using an electric mixer or a sturdy whisk, mix until smooth.
- Fold in the tomatoes and cheddar cheese; mix well.
- Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
- Garnish with cilantro before serving. Serve with chips, crackers, or pretzels.
