Mexicali Dip Recipe – IRRESISTIBLE!

At a glance

What stands out: Similar to the popular dip found in grocery store delis, this Mexicali dip is deliciously addictive. From-scratch Mexicali dip is so much better than store-bought and you can make it just the way YOU like it.

How long it takes: 10 minutes to prep, 30 minutes to chill
Equipment you’ll need: food processor, mixing bowl
Servings: makes 2 ½ cups

One Of Our Favorite Dips

Raise your hand if you love Mexicali dip, that rich creamy southwestern-flavored dip for chips and veggies. It’s kind of addictive, isn’t it?

If you haven’t tried Mexicali dip yet, please put it on your list of things to try soon, because you’re gonna love it! It’s a refrigerated dip, similar in nature to French onion dip or jalapeño ranch dip.

What makes it special:

• A versatile dip. Cool and creamy Mexicali dip has just the right balance of creaminess, spice, and tanginess to make it a reliable dip for tortilla chips. However, it’s also a nice alternative to the ranch-style dill vegetable dip for fresh veggies.
• A real crowd-pleaser! Try Mexicali dip as an appetizer for your next game day party or tailgate. The dip can be made ahead and it’s easier to transport than warm dips.
• Gluten-free and keto-friendly. This dip is good for folks who are on special diets. Make sure you check the labels of the mayonnaise and salsa you choose to ascertain they are gluten-free before adding them to the dip.
• Goes well with other Mexican favorites. Mexicali dip tastes great with from-scratch baked tortilla chips and cold beer. If you prefer a straightforward cocktail, try an Aperol spritz or a frozen sangria slushie. Actually, a strawberry margarita would be pretty awesome, too.

Kari C. Said:

“Loved it!!!! Our family said it’s way better than the store bought stuff and they’ve already asked for us to make it again. Thank you!”

See More Reader Reviews

What goes in

• Lots of creaminess: You’ll need an eight ounce package of softened cream cheese, along with sour cream, and a bit of mayonnaise.
• Picante Sauce or Salsa: Use canned (or in a jar) salsa for a standby results. Fresh salsa tends to be too juicy. Choose whatever level of spiciness you prefer: Mild, Medium, or Hot.
• Taco Seasoning: we like to use our from-scratch taco seasoning but packaged taco seasoning is fine too.
• Sliced Green Onions: For mild onion flavor and just a bit of color. You could use finely minced red onion if you prefer.
• Chopped Black Olives: Even if you’re not an olive fan, the black olives add something to this dip. If you absolutely can’t stand them, they can be omitted.
• Jalapeño Pepper: These little green peppers can vary widely in how hot they are. We've had some really, spicy ones and some that aren’t spicy at all. Taste a tiny bit of the pepper before you add it to make sure it’s not going to be too spicy.
• Shredded Monterey Jack or Cheddar Cheese: Shred your own for best results. Crumbled cotija cheese is good, too.

How it comes together

Gather ingredients. Be sure to take the cream cheese out of the refrigerator an hour ahead of time so it can soften. It’s difficult to blend in when it’s too firm. In the meantime, you can shred the cheese, slice the green onions, and dice the jalapeño pepper. We usually wear food-safe gloves when chopping up jalapeños to protect our hands.

Blend together. Place the cream cheese, sour cream, picante or salsa, mayonnaise, and taco seasoning in a food processor, and process until smooth. (If you don’t have a food processor, use an electric hand mixer.) Scrape the mixture out of the food processor and into a mixing bowl.

Add remaining ingredients. Add the green onions, olives, peppers, and cheese. Stir until well-combined.

Chill. Mexicali dip should be chilled for a half hour or so to let the ingredients blend together a bit. If you want to taste it before you put it in the refrigerator to chill, go ahead, we won’t judge. Necessary part of the job, right? You might want to get the tortilla chips ready ahead of time, too, so you’ll have something to taste it with.

Ways to change it

• Lower calorie Mexicali dip: Make this dip lower in calories by using low fat cream cheese, light sour cream, and light mayonnaise. We don’t advise using nonfat products.
• Make it spicy. If you like a little more heat, use spicier picante sauce, increase the amount of jalapeño, or include the ribs and seeds.
• Switch out the veggies. If you’re not crazy about black olives or green onions, leave them out or replace them with something you like better. Our friend made this dip with finely chopped spinach in it, or you can mix in chopped tomatoes, or red onion. If you like corn, try our Mexican street corn dip.
• Try a different presentation. Spread Mexicali dip on a platter and top it with layers of diced tomatoes, shredded lettuce, and black beans for a layered dip similar to the popular 7-layer dip.
• Prefer a warm dip? Mexicali dip is meant to be served cold. If you try to heat it, it will separate and become greasy. Instead, try our poblano queso dip. Slow cooker queso blanco is for parties. Refried bean dip and sausage dip are always a hit, too, and both recipes are straightforward to mix.

Keeping leftovers

Refrigerate: How long does Mexicali dip last? It depends on if the dip is refrigerated the whole time, or if it’s left on the counter for a couple of hours while everyone grazes on munchies. Mexicali dip will keep in the refrigerator in an airtight container for three to four days, if refrigerated promptly. We don’t advise freezing it.

To serve safely at parties, we recommend putting a portion of the dip in a serving bowl, and keep the remaining dip in the refrigerator. Once the first bowl has been depleted, bring out the refrigerated bowl to serve.

Chipotle Salsa (straightforward blender recipe)

• Yield: 10
• Prep: 10 minutes
• Total: 40 minutes

Ingredients

• 1 package (8 ounces) cream cheese, softened
• ½ cup sour cream
• ½ cup picante salsa
• ¼ cup mayonnaise
• 1 tablespoon taco seasoning
• ¼ cup green onions, finely chopped
• ¼ cup sliced black olives, finely diced
• 1 tablespoon finely diced jalapeño pepper, ribs & seeds removed (see note)
• ½ cup shredded Monterey Jack cheese (or cheddar cheese)
• tortilla chips for serving

Method

1. In a food processor, combine cream cheese, sour cream, mayonnaise, salsa, and taco seasoning until smooth (see note).
2. Transfer mixture to a mixing bowl. Stir in green onions, black olives, jalapeño peppers, and shredded cheese.
3. Chill Mexicali dip for at least a half hour before serving. Serve with tortilla chips or veggies.

Notes

Don’t have a food processor? Use a hand mixer to beat the cream cheese until smooth, then add the sour cream, mayonnaise, salsa, and taco seasoning. Beat the mixture until smooth and creamy. Stir in remaining ingredients by hand.

Storage: Refrigerate dip in a covered bowl or container for up to 3 days.

Lower calorie: Use light sour cream, reduced fat cream cheese, and light mayonnaise. We do not recommend using fat-free varieties.

Make it spicy: Try using a hotter salsa, including the ribs and seeds of the jalapeño, or adding more jalapeño peppers. You could also add ground chipotle pepper to the dip for a spicier, smoky flavor.