I’ll be completely honest; I didn’t grow up with boat dip. In fact, I had never heard of boat dip until recently. Like most new obsessions of mine, I came across it while perusing my TikTok feed. At first, I was confused. Was it a fishy seafood dip? An ancient Viking recipe? Was it supposed to be eaten out of a gravy boat? I immediately took to the internet to try and quench my increasingly growing curiosity. Now I’d like to consider myself one of the world’s foremost boat dip historians (please don’t check me on that).

Also known as “beach dip,” it’s a recipe that is perfectly designed for a day by the water. Not only does it hold up well in a cooler, but it also comes together in less time than it takes to apply your sunscreen (properly). Think of it like a funkier, quicker French onion dip. Tangy sour cream and cream cheese are folded together with zesty ranch powder, punchy taco seasoning, and juicy canned tomatoes and green chilies. It can be served with chips, crackers, or crudité, and it’s the perfect complement to an ice-cold beer after a long day of relaxing out on the water.

Why you’ll love it

Key ingredients in boat dip

Helpful swaps

Storage and make-ahead tips

Boat Dip

Makes about 3 cups; serves 4 to 6

8 ounces cream cheese, at room temperature

8 ounces sour cream

1 (10-ounce) can mild diced tomatoes and green chilies, such as Rotel, drained

4 ounces Monterey Jack, sharp cheddar, or Mexican blend cheese, shredded (1 cup)

1 (1-ounce) packet ranch seasoning mix, or 3 tablespoons

1/2 (1-ounce) packet taco seasoning (1 1/2 tablespoons)

2 medium scallions, thinly sliced (1/4 cup), plus more for garnish

Kosher salt

Freshly ground black pepper

Crackers, potato chips, or crudités, for serving

1. Whisk 8 ounces room temperature cream cheese, 8 ounces sour cream, and one (10-ounce) can drained mild diced tomatoes and green chilies together in a medium bowl until combined.

2. Fold in 4 ounces shredded Monterey Jack cheese, one (1-ounce) packet ranch seasoning mix, 1/2 (1-ounce) packet taco seasoning, and two thinly sliced medium scallions with a flexible spatula until evenly combined. Taste and season with kosher salt and freshly ground black pepper as needed. Garnish with more thinly sliced scallion greens and serve with crackers, potato chips, or crudités.

Recipe notes

Make ahead: The boat dip can be made up to three days ahead and refrigerated in an airtight container. Let sit at room temperature for 30 minutes and stir before serving.

Storage: Leftover dip can be refrigerated in an airtight container for up to five days.

(AUTHOR TK is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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