Creamy Boat Dip

This viral boat dip is blowing up on the socials, and for good reason. It’s creamy, cheesy, and the best flavor. It’s the easiest appetizer for lake days, BBQs, or any summer hangout.

Boat dip in a serving bowl with a potato chip.

One Bite and You’re Hooked

  • Ridiculously Easy: All you need is 7 simple ingredients and 10 minutes!
  • Perfect for Parties: Not only is it great for the boat, but I love to make this ahead of time for BBQs, pool days, or game nights.
  • Customizable: If you want, you can add diced vegetables like bell peppers, cucumbers, corn, or any of your favorites.

Boat Dip Ingredients

Overhead shot of labeled ingredients.
  • Spice Level: This dip isn’t very spicy, but if you’re sensitive to heat, use mild Rotel. Want to turn it up? Try hot Rotel, diced jalapeños, a dash of hot sauce, or a pinch of cayenne to give it more of a kick!
  • Sour Cream: Use Greek yogurt in place of sour cream for added protein.
  • Canned Add-Ins: Want to bulk it up? Toss in a can of corn, black beans, or any veggie you love, just make sure to drain them well.
  • More Add-In Ideas: Fresh diced jalapeños, bell peppers, green onions, or whatever’s hanging out in your fridge, get creative!
  • Reduce the Sodium: If you are sensitive to sodium, reduce both the taco seasoning and ranch seasoning to 2 tablespoons each, OR use homemade seasoning mixes that don’t contain added salt.

How to Make TikTok Boat Dip

Grab a bowl, toss it all in, and stir; it’s that easy. This is the kind of snack that vanishes before you can even say ‘pass the chips!’

  1. Make the Creamy Base: Whisk the sour cream and softened cream cheese together in a large mixing bowl until smooth.
  2. Add Ingredients: Add the can of Rotel tomatoes and green chilies, cheese, ranch seasoning mix, and taco seasoning mix to the same bowl. Mix until everything is well combined. Serve immediately or cover and store in the fridge until ready to serve. Then, garnish with cilantro and serve with tortilla chips, fresh veggies like carrots or celery sticks, crackers, crostini, or, like me, straight from the spoon!

Make Ahead and Storage Instructions

  • Make Ahead: Boat dip gets even better with time. Prep it the night before and let the flavors mingle overnight.
  • In the Refrigerator: Store the dip in an airtight container in the fridge for up to 4 days.
  • In the Freezer: I don’t recommend freezing this dip; it’s best enjoyed fresh!

Print

Boat Dip

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This viral boat dip is your new go-to party favorite! It’s cool, creamy, and loaded with flavor. Just stir it up, chill, and dive in with chips!
Course Appetizer, dip
Cuisine American
Keyword Boat Dip, Boat Dip Recipe, Homemade Boat Dip
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 Servings
Calories 148kcal

Ingredients

  • 1 (16-ounce) container sour cream
  • 1 (8-ounce) block softened cream cheese
  • 1 (10-ounce) drained can Rotel tomatoes and green chilies
  • 2 cups shredded Colby Jack cheese
  • 1 packet ranch seasoning mix
  • 1 packet taco seasoning mix

Instructions

  • Whisk the 1 (16-ounce) container sour cream and 1 (8-ounce) block softened cream cheese together in a large bowl until smooth.
  • Add the 1 (10-ounce) drained can Rotel tomatoes and green chilies, 2 cups shredded Colby Jack cheese, 1 packet ranch seasoning mix, and 1 packet taco seasoning mix to the same bowl.
  • Mix until everything is well combined. Serve immediately or cover and store in the fridge until ready to serve.

Notes

Leftover Instructions: Store the dip in an airtight container in the fridge for up to 4 days. 

Nutrition

Calories: 148kcal | Carbohydrates: 5g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 816mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 739IU | Vitamin C: 2mg | Calcium: 227mg | Iron: 1mg
Bowl of Boat Dip in a serving bowl, garnished with cilantro.

More Easy Dip Recipes

I’m a firm believer that dip counts as a meal, and boat dip has officially earned a top spot on my list. It’s right up there with my favorites like creamy jalapeño dip, beef enchilada dip, and that ridiculously good cheeseburger dip.

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Crack Corn Dip

Crack Corn Dip is creamy, cheesy, and loaded with bold flavor! Sweet corn and a custom spice blend give it a fun twist, making it the ultimate scoopable snack for summer hangouts.

Overhead shot of crack corn dip in a serving bowl with corn chips.

Why This Dip Disappears Fast

  • No Ranch Packet Needed: I decided to skip the ranch packet and add my own spices like chili powder to give it a kick that really makes it pop.
  • Make-Ahead Friendly: If you want a stress-free prep, go ahead and make this the day before. That extra chill time lets the flavors meld
  • Pairs with Anything: Serve it with tortilla chips, crackers, veggies, corn chips, or even as a taco topping. It’s the perfect girl dinner.

Ingredients for Crack Corn Dip

Overhead shot of labeled ingredients.
  • Corn: I used southwest-style canned corn for this recipe, but you can use Mexican or fiesta-style corn. Whatever you can find and prefer.
  • Drain the Veggies: Because canned veggies hold extra liquid, be sure to drain them well. Otherwise, you’ll end up with a soggy dip.
  • Protein Boost: If you want a slightly healthier option, substitute the sour cream for plain Greek yogurt for added protein.

How to Make Crack Corn Dip

You don’t need much to make this addictively good corn dip recipe, just one bowl, a handful of ingredients, and a few quick minutes. Let’s make it!

  1. Add Ingredients: Add the drained southwest-style corn, drained fire-roasted diced tomatoes, drained diced jalapeños, shredded sharp cheddar cheese, and sliced green onions to a large bowl.
  2. Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, salt, garlic powder, onion powder, dried parsley, pepper, and chili powder until smooth.
  3. Combine and Serve: Mix the dressing mixture with the vegetables and then stir well to combine. Serve immediately or, if you have time, store it in the fridge for a few hours to let the flavors blend.

Alyssa’s Pro Serving Tip

Serve this creamy crack corn dip chilled with your favorite chips or crackers. It’s perfect for poolside hangs, after-school snacks, or girl talk on the patio.

Someone scooping crack corn dip with a corn chip.

Make Ahead and Storage Instructions

  • Make Ahead: This dip is even better the next day, so go ahead and make it the night before. It gives the flavors time to really come alive.
  • In the Refrigerator: Store this dip in the fridge in an airtight container for up to 5 days.
  • Don’t Freeze: I don’t recommend freezing this dip. It’s best served fresh or stored in the fridge.

More Delicious Dip Recipes

If I could eat dip for every meal, I probably would—and honestly, some days I do. This crack corn dip is the newest obsession on my dip roster, right up there with my cucumber dip, Rotel dip, and my all-time favorite: 5-Minute Million Dollar Dip.

Print

Easy Crack Corn Dip

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This creamy corn dip is loaded with cheese, jalapenos, and bold flavor. Quick to make, easy to serve chilled, and always a crowd favorite.
Course dip, Side Dish
Cuisine American
Keyword crack corn dip, crack corn dip recipe, Dip Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 490kcal

Ingredients

  • 2 (15-ounce) cans drained southwest-style corn
  • 1 (10-ounce) can drained fire-roasted diced tomatoes
  • 1 (4-ounce) can drained diced jalapeños
  • 2 cups shredded sharp cheddar cheese
  • ¼ cup sliced green onions
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • ½ teaspoon pepper
  • ¼ teaspoon chili powder

Instructions

  • Add the 2 (15-ounce) cans drained southwest-style corn, 1 (10-ounce) can drained fire-roasted diced tomatoes, 1 (4-ounce) can drained diced jalapeños, 2 cups shredded sharp cheddar cheese, and ¼ cup sliced green onions to a large bowl.
  • In a small bowl, whisk together the 1 cup mayonnaise, 1 cup sour cream, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, ½ teaspoon pepper, and ¼ teaspoon chili powder until smooth.
  • Mix the dressing mixture in with the vegetables and stir well to mix everything together. Serve immediately or store in the fridge for a few hours to let the flavors blend.

Notes

Storage Instructions: Store this dip in the fridge in an airtight container for up to 5 days. I don’t recommend freezing this dip. It’s best served fresh.

Nutrition

Calories: 490kcal | Carbohydrates: 4g | Protein: 10g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 890mg | Potassium: 122mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 2mg | Calcium: 317mg | Iron: 0.4mg

Crack Corn Dip

Crack Corn Dip is creamy, cheesy, and loaded with bold flavor! Sweet corn and a custom spice blend give it a fun twist, making it the ultimate scoopable snack for summer hangouts.

Overhead shot of crack corn dip in a serving bowl with corn chips.

Why This Dip Disappears Fast

  • No Ranch Packet Needed: I decided to skip the ranch packet and add my own spices like chili powder to give it a kick that really makes it pop.
  • Make-Ahead Friendly: If you want a stress-free prep, go ahead and make this the day before. That extra chill time lets the flavors meld
  • Pairs with Anything: Serve it with tortilla chips, crackers, veggies, corn chips, or even as a taco topping. It’s the perfect girl dinner.

Ingredients for Crack Corn Dip

Overhead shot of labeled ingredients.
  • Corn: I used southwest-style canned corn for this recipe, but you can use Mexican or fiesta-style corn. Whatever you can find and prefer.
  • Drain the Veggies: Because canned veggies hold extra liquid, be sure to drain them well. Otherwise, you’ll end up with a soggy dip.
  • Protein Boost: If you want a slightly healthier option, substitute the sour cream for plain Greek yogurt for added protein.

How to Make Crack Corn Dip

You don’t need much to make this addictively good corn dip recipe, just one bowl, a handful of ingredients, and a few quick minutes. Let’s make it!

  1. Add Ingredients: Add the drained southwest-style corn, drained fire-roasted diced tomatoes, drained diced jalapeños, shredded sharp cheddar cheese, and sliced green onions to a large bowl.
  2. Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, salt, garlic powder, onion powder, dried parsley, pepper, and chili powder until smooth.
  3. Combine and Serve: Mix the dressing mixture with the vegetables and then stir well to combine. Serve immediately or, if you have time, store it in the fridge for a few hours to let the flavors blend.

Alyssa’s Pro Serving Tip

Serve this creamy crack corn dip chilled with your favorite chips or crackers. It’s perfect for poolside hangs, after-school snacks, or girl talk on the patio.

Someone scooping crack corn dip with a corn chip.

Make Ahead and Storage Instructions

  • Make Ahead: This dip is even better the next day, so go ahead and make it the night before. It gives the flavors time to really come alive.
  • In the Refrigerator: Store this dip in the fridge in an airtight container for up to 5 days.
  • Don’t Freeze: I don’t recommend freezing this dip. It’s best served fresh or stored in the fridge.

More Delicious Dip Recipes

If I could eat dip for every meal, I probably would—and honestly, some days I do. This crack corn dip is the newest obsession on my dip roster, right up there with my cucumber dip, Rotel dip, and my all-time favorite: 5-Minute Million Dollar Dip.

Print

Easy Crack Corn Dip

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This creamy corn dip is loaded with cheese, jalapenos, and bold flavor. Quick to make, easy to serve chilled, and always a crowd favorite.
Course dip, Side Dish
Cuisine American
Keyword crack corn dip, crack corn dip recipe, Dip Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 490kcal

Ingredients

  • 2 (15-ounce) cans drained southwest-style corn
  • 1 (10-ounce) can drained fire-roasted diced tomatoes
  • 1 (4-ounce) can drained diced jalapeños
  • 2 cups shredded sharp cheddar cheese
  • ¼ cup sliced green onions
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • ½ teaspoon pepper
  • ¼ teaspoon chili powder

Instructions

  • Add the 2 (15-ounce) cans drained southwest-style corn, 1 (10-ounce) can drained fire-roasted diced tomatoes, 1 (4-ounce) can drained diced jalapeños, 2 cups shredded sharp cheddar cheese, and ¼ cup sliced green onions to a large bowl.
  • In a small bowl, whisk together the 1 cup mayonnaise, 1 cup sour cream, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, ½ teaspoon pepper, and ¼ teaspoon chili powder until smooth.
  • Mix the dressing mixture in with the vegetables and stir well to mix everything together. Serve immediately or store in the fridge for a few hours to let the flavors blend.

Notes

Storage Instructions: Store this dip in the fridge in an airtight container for up to 5 days. I don’t recommend freezing this dip. It’s best served fresh.

Nutrition

Calories: 490kcal | Carbohydrates: 4g | Protein: 10g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 890mg | Potassium: 122mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 2mg | Calcium: 317mg | Iron: 0.4mg

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