Description
This Fire Roasted Boat Dip is a viral sensation for good reason. It combines the smoky depth of fire-roasted tomatoes with creamy sour cream, zesty ranch seasoning, and gooey shredded cheese for an irresistible dip perfect for any gathering.
Ingredients
Scale
- 1 (10 ounce) can fire-roasted diced tomatoes with green chilies (like Rotel), undrained
- 16 ounces sour cream
- 1 (1 ounce) packet ranch seasoning mix
- 2 cups shredded Colby Jack cheese
- 1/2 cup chopped fresh cilantro (for garnish, optional)
- Tortilla chips or your favorite dippers, for serving
Instructions
- In a medium bowl, combine the undrained fire-roasted diced tomatoes with green chilies, sour cream, and ranch seasoning mix. Stir well until all ingredients are thoroughly combined.
- Gently fold in 1 1/2 cups of the shredded Colby Jack cheese into the dip mixture. Save the remaining 1/2 cup for topping.
- Transfer the dip to a serving bowl or a shallow dish.
- Sprinkle the remaining 1/2 cup of shredded Colby Jack cheese over the top of the dip.
- If desired, garnish with fresh chopped cilantro before serving.
- Serve immediately with tortilla chips or your preferred dippers.
Notes
- For an extra smoky flavor, you can briefly warm the fire-roasted tomatoes in a skillet before mixing.
- Adjust the amount of ranch seasoning to your taste preference.
- This dip is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Dip
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: about 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg