The weekly recap that usually populates this space on Monday morning will arrive later today, after I’ve returned from Boston. For now, a summer food offering to see us out of the month of June. There’s nothing very boat-like about this dip, and nothing truly island about our living, but both live and breathe in splendor this summer, despite our sea-free and landlocked state of reality. This dip recipe is simple and easy, and packs its flavorful punch thanks to two seasoning packages filled with what can only be awful things that taste good. I added a couple of chopped scallions for some color and freshness.
The recipe, as follows, is malleable enough for whatever suits your fancy this summer.
Boat Dip
1 package cream cheese (8 oz), softened to room temperature
1 container sour cream (16 oz)
1 can Rotel tomatoes with green chiles (10 oz)
2 cups shredded Colby Jack cheese
1 packet ranch seasoning
1 packet taco seasoning
Mix and let sit for a few hours in the fridge.
