Description
Creamy Fiesta Boat Dip is a delicious and easy-to-make party dip that’s perfect for gatherings. Packed with creamy textures and bold flavors, this dip is sure to be a hit with your guests.
Ingredients
Scale
Creamy Fiesta Boat Dip Ingredients:
- 1 (8 oz) block cream cheese, softened
- 1 cup sour cream
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 cup canned corn, drained
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 teaspoon taco seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- Salt and pepper to taste
- Chopped green onions or cilantro (for garnish)
- Tortilla chips (for serving)
Instructions
- Combine Cream Cheese and Sour Cream: In a large mixing bowl, combine the softened cream cheese and sour cream until smooth and creamy.
- Add Remaining Ingredients: Add the diced tomatoes with green chilies, corn, black beans, shredded cheddar, taco seasoning, garlic powder, chili powder, salt, and pepper. Stir until well mixed.
- Transfer and Chill: Transfer the dip to a serving bowl or hollowed-out bread boat. Refrigerate for at least 30 minutes to allow flavors to blend.
- Garnish and Serve: Garnish with green onions or cilantro before serving. Serve chilled with tortilla chips.
Notes
- To serve warm, transfer the mixture to a baking dish and heat in a 350°F oven for 20 minutes until bubbly.
- Pepper jack cheese can be used for a spicier kick.
- This dip is also great scooped into mini bell peppers or served in a bread bowl for presentation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (or 20 minutes if serving warm)
- Category: Appetizer
- Method: No-Cook or Baking (optional)
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: About ¼ cup
- Calories: 180
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
