Boat Dip Creamy Zesty (Print Version)
# Ingredients:
→ Creamy Base
01 -
120 ml mayonnaise
02 -
225 g cream cheese, softened
03 -
225 g sour cream
→ Flavor Boosters
04 -
1 tablespoon fresh cilantro, chopped
05 -
80 g fire-roasted corn kernels
06 -
0.5 teaspoon smoked paprika
07 -
0.25 teaspoon cayenne pepper, optional
08 -
115 g shredded cheddar cheese
09 -
1 teaspoon garlic powder
10 -
285 g diced tomatoes with green chilies, drained
11 -
60 g shredded Monterey Jack cheese
12 -
0.5 teaspoon onion powder
13 -
0.5 teaspoon salt
→ For Serving
14 -
Pretzels, tortilla chips, or crackers
15 -
Sliced cucumbers, bell peppers, or celery
# Instructions:
01 -
Grab a big mixing bowl and combine the softened cream cheese, sour cream, and mayonnaise until the mixture's nice and smooth.
02 -
Stir in the shredded cheddar and Monterey Jack, drained tomatoes with chilies, fire-roasted corn, garlic powder, smoked paprika, onion powder, cayenne if you'd like, salt, and fresh cilantro. Mix it up so everything blends well.
03 -
Make sure the mixture is thoroughly combined. Cover it up and stick it in the fridge for at least 30 minutes to let the flavors come together.
04 -
Before serving, give it a quick stir. Enjoy it cold alongside fresh veggie slices, crackers, tortilla chips, or pretzels.
05 -
Want it warm? Pop the dip into an oven-safe bowl and bake at 175°C for 15 minutes until it’s gooey and bubbly.
# Notes:
01 -
Cooling the dip first really amps up the taste and texture because the ingredients get a chance to meld.
02 -
Add some extras, like crispy bacon, pickled jalapeños, or more cheese to mix it up.
03 -
This is great to whip up ahead of time—it’s even better the next day.