Last week I read about this dip (in Southern Living) that was popular with people who made it when going out in their boats and would just stick it in a container in the ice chest to enjoy while out on the water! Well, I don’t have a boat, but I have lots of containers, so I decided to make it and take it to a New Years game day at a friends house!
All I can say is “wow”. It is absolutely delicious and we almost ate the whole bowl! In fact, I thought I’d just take a bite when I opened it and then quickly got addicted to it, so every time someone walked in the kitchen, we all started to munch away with a chip or carrot stick and boat dip! It was half gone before I yelled “STOP,” I forgot to take a picture of it! So the picture you see is only half of the recipe! AND pretty green onion tops aren’t on it as I forgot to buy them. Thank you Southern Living for sharing this. It will now be on my list of very necessary appetizers or even just a dip to snack on with cut up veggies when we aren’t hungry enough to cook a full dinner!
- 1 (16-oz.) container sour cream (about 2 cups)
- 1 (10-oz.) can fire-roasted diced tomatoes and green chiles (such as Rotel), drained
- 1 (1-oz.) envelope ranch dressing mix
- 1 (1-oz.) envelope 25%-less-sodium taco seasoning mix (such as Old El Paso)
- 1 (8-oz.) pkg. shredded Cheddar-Jack or mild Cheddar cheese (about 2 cups)
- 1/4 cup thinly sliced scallions (about 2 medium) (optional)
- Tortilla chips or potato chips, for servin
And if I ever get a boat, the dip will be the first thing that is carried aboard. Even before a life preserver! Because people started eating it before it was plated pretty with hips around it, the picture won’t win any awards, but the dip will!!!
Chocolate Castles 