Cruise into the holiday weekend with creamy boat dip

A new summer trend is “boat dip,” also known as “beach dip,” designed for eating by the water. The recipe blends tangy sour cream and cream cheese with zesty ranch powder, taco seasoning, and canned tomatoes and green chilies. It’s positioned as a no-heat option that assembles faster than it takes to apply sunscreen properly, and it works in a cooler. Suggested pairings include chips, crackers, or crudité, with an “ice-cold beer” mentioned as a match. The piece also lists swap ideas, make-ahead timing, and storage guidance, noting the yield as about 3 cups for 4 to 6 servings.