Boat Dip

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A high-protein twist on viral boat dip made with blended cottage cheese instead of sour cream and cream cheese. It comes together with just 6 ingredients and is perfect for parties, pool days and cookouts.

Prep Time5

Chill Time1

Total Time1 5

Course: Appetizer, Dips/Spreads

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

Equipment

blender

Ingredients

2 cups full-fat cottage cheese
2 Tablespoons taco seasoning I used Siete mild
2 Tablespoons ranch seasoning I used Simply Organic
1 10 oz can Rotel diced tomatoes and green chilies well drained
2 cups sharp cheddar cheese shredded
½ cup green onions sliced

Instructions

Add 2 cups full-fat cottage cheese, blended smooth to a food processor or blender and blend until completely smooth, scraping down the sides as needed.
2 cups full-fat cottage cheese
Transfer the blended cottage cheese to a large bowl. Stir in the taco seasoning and ranch seasoning until evenly combined.
2 Tablespoons taco seasoning, 2 Tablespoons ranch seasoning
Stir in tomatoes, cheddar cheese and green onions until everything is evenly distributed.
1 10 oz can Rotel diced tomatoes and green chilies, 2 cups sharp cheddar cheese, ½ cup green onions
Cover and refrigerate at least 1 hour or overnight, so the dip sets and the flavors meld.
Taste and adjust seasonings as desired. Serve chilled with tortilla chips, crackers or fresh veggies.

Notes

Seasoning: Taco and ranch seasoning brands vary in saltiness. Start with less and add more to taste, especially if you're using a particularly salty brand.
Rotel: Drain the tomatoes really well before adding them to prevent the dip from becoming watery.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Give the dip a good stir before serving, as some liquid may separate as it sits.

Nutrition