Description
This 5-minute, no-cook dip is creamy, tangy, cheesy, and just a little zesty—the ultimate crowd-pleaser for game nights, lake days, or any snack attack.
Ingredients
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1 cup sour cream (or full-fat Greek yogurt for a lighter twist)
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1 can (10 oz) Rotel Original Diced Tomatoes & Green Chilies, drained
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1 cup shredded sharp cheddar cheese
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2 tbsp taco seasoning (store-bought or homemade)
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2 tbsp chopped green onions, plus extra for garnish
Optional Twists:
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Fiesta Ranch: Replace taco seasoning with ranch seasoning
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Spicy Southwest: Use Hot Rotel, add 1 diced jalapeño, swap cheddar for pepper jack
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Loaded Baked Potato: Fold in ½ cup crumbled bacon, swap ¼ cup cheddar for parmesan, top with chive sour cream
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Light & Lean: Use Greek yogurt + reduced-fat cheese + extra veggies
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Beefy Taco Dip: Fold in ½ lb cooked ground beef
Instructions
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Mix the Base: In a medium bowl, combine sour cream and taco seasoning. Stir until smooth and evenly blended. Optional: let sit 5 minutes to bloom the spices.
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Add Mix-Ins: Gently fold in drained Rotel, shredded cheddar, and chopped green onions. Reserve a pinch of cheese and onions for garnish.
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Chill (Optional but Recommended): Cover and refrigerate at least 30 minutes for flavors to meld.
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Serve: Stir once more, transfer to a serving bowl, and top with reserved cheese and green onions. Surround with tortilla chips, crackers, or veggies for dipping.
Notes
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Watery Dip? Drain Rotel well, and use full-fat sour cream.
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Make Ahead: Mix up to 24 hours in advance; garnish right before serving.
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No Rotel? Use diced tomatoes + diced green chilies; add a pinch of salt and a squeeze of lime.
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Mild Cheddar? Boost flavor with extra taco seasoning, garlic powder, or smoked paprika.