Boat Dip (Rotel Ranch Dip) Creamy Rotel Ranch Boat Dip with Taco Seasoning Ingredients: 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained 1 (16 oz) container sour cream 1 (1 oz) packet taco seasoning mix 1 cup shredded cheddar cheese 1/4 cup ranch dressing 1/2 cup chopped green onions (optional) 1/2 cup canned corn, drained (optional for sweetness and texture) Tortilla chips or crackers, for serving Directions: In a large bowl, combine the sour cream, taco seasoning, and ranch dressing. Stir until fully blended. Add the drained Rotel, shredded cheddar cheese, green onions, and corn (if using). Mix well. Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Serve chilled with tortilla chips, crackers, or veggie sticks. Prep Time: 5 minutes | Chill Time: 1 hour | Total Time: 1 hour 5 minutes Kcal: 210 kcal (per 1/4 cup serving) | Servings: 10 servings #boatdip #roteldip #ranchdip #tacoseasoningdip #partyappetizers #gamedaysnacks #easycoldappetizers #sourcreambaseddip #tailgatefood #dipsfordays #easyentertaining #creamytexmexdip #texmexflavors #quicksnackrecipe #coldpartyrecipes #chipdiprecipes #superbowlsnack #ranchpartyrecipes #cheesydipideas #rotelandranchdip The ultimate snack for summer days or game nights—this Boat Dip (aka Rotel Ranch Dip) is tangy, creamy, and ready to party!

Spicy Queso Blanco Creamy White Queso with Jalapeños and Habanero Heat Ingredients: 1 tablespoon butter 1 tablespoon finely chopped onion 1 jalapeño pepper, finely chopped (seeds removed for less heat) 1 small habanero pepper, minced (optional for extra spice) 2 tablespoons all-purpose flour 1 cup whole milk 1/2 cup heavy cream 2 cups shredded white American cheese 1/2 cup shredded Monterey Jack cheese 1/4 teaspoon garlic powder Salt to taste 2 tablespoons chopped cilantro (optional) Diced tomatoes or pico de gallo for topping (optional) Directions: In a medium saucepan, melt the butter over medium heat. Add the chopped onion, jalapeño, and habanero. Sauté for 2–3 minutes until fragrant and softened. Stir in the flour and cook for 1 minute, whisking constantly to form a roux. Slowly pour in the milk and heavy cream while whisking to prevent lumps. Continue whisking until the mixture begins to thicken, about 3–5 minutes. Reduce heat to low and add the white American and Monterey Jack cheeses gradually, stirring until smooth and fully melted. Stir in garlic powder and salt to taste. Add chopped cilantro if using. Transfer to a serving bowl and top with diced tomatoes or pico de gallo for color and flavor. Serve warm with tortilla chips or as a topping for tacos, nachos, or burritos. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 210 kcal per serving | Servings: 6 servings #queso #quesoblanco #spicydip #cheesedip #texmexflavors #partyappetizer #gamedaysnack #cheeselovers #jalapenoheat #meltycheese #appetizerideas #habanerocheese #mexicancheese #nachodip #cheesysnack #spicyqueso #dipparty #snackattack #homemadequeso #creamyandspicy This Spicy Queso Blanco is ultra-creamy with a fiery kick from jalapeño and habanero—perfect for your next party or Netflix binge!