Boat Dip
A creamy, zesty dip made with sour cream, mayo, and sweet Mexicorn—perfect for boat days or tailgates.
10Min
8Servings
145Cal
EasyLevel
VegetarianGluten freeKid friendly
#dip#quick#party#no-cook
Equipment
Mixing bowl
Mixing spoon
Colander
Ingredients
Dip Base
sour cream (cold)
120 ml
mayonnaise (cold)
120 ml
Add-ins
Mexicorn (drained)
200 g
Instructions
1
Mix the base
Combine sour cream and mayonnaise in a bowl until smooth.
2 min
2
Add Mexicorn
Drain the Mexicorn and stir it into the creamy base.
3 min
Make sure to drain the Mexicorn well to avoid a watery dip
3
Chill and serve
Refrigerate for 30 minutes to let flavors meld, then serve with chips.
5 min
Original recipe
Storage
Fridge: 3 days
Reheat: Serve cold—no reheating needed
Store covered in the fridge. Stir before serving if separated.
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