Mexicali Dip Recipe – IRRESISTIBLE!

Raise your hand if you love Mexicali dip, that delicious creamy southwestern flavored dip for chips and veggies. It’s kind of addictive, am I right? Maybe even dangerously addictive, especially if you’re trying to stay comfortable in those skinny jeans. 

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.

The Best Mexicali Dip

A versatile dip. Cool and creamy Mexicali dip has just the right balance of creaminess, spice, and tanginess to make it a perfect dip for tortilla chips. It’s also a nice alternative to the ranch-style dill vegetable dip that is commonly served with 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. Put it in an airtight plastic container, grab a bag of tortilla chips, and you’re good to go.

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 homemade baked tortilla chips and cold beer. If you prefer an easy cocktail, try an Aperol spritz or a frozen sangria slushie. Actually, a strawberry margarita would be pretty awesome, too.

Ingredient Notes

• Cream Cheese: You’ll need an eight ounce package of cream cheese. You can use the lower fat or Neufchatel kind but not fat free. It should be at room temperature, so take it out of the fridge and leave it on the counter for an hour or so before you get started.
• Sour Cream: Again, lower fat is fine, but I wouldn’t recommend non-fat.
• Picante Sauce or Salsa: Use canned (or in a jar) salsa for the best results. Choose whatever level of spiciness you prefer: Mild, Medium, or Hot.
• Mayonnaise: You’ll need just a bit of mayonnaise. Choose your favorite brand.
• Taco Seasoning: I like to use my homemade 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 really 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. I’ve had some really, 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. I usually wear food safe gloves when chopping up jalapeños to protect my hands.
• Shredded Monterey Jack or Cheddar Cheese: Shred your own for best results. Crumbled cotija cheese is good, too.

How To Make Mexicali Dip

Blend together. Place the cream cheese, sour cream, picante or salsa, mayo, 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, I 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.

Recipe Variations

• Low cal Mexicali dip: Make this dip lower in calories by using lower fat cream cheese, sour cream, and mayonnaise.
• 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. My 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 my Mexican street corn dip.
• Try a different presentation. Spread Mexicali dip on a platter and sprinkle on tomatoes, lettuce, black beans, etc. for a presentation 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 my Mexican spinach dip or this poblano queso dip. Slow cooker queso blanco is super for parties.

Storage Tips

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 fridge in an airtight container for three to four days, if refrigerated promptly. I don’t advise freezing it.

To serve safely at parties, I recommend putting a portion of the dip in a serving bowl, and keep the remaining dip in the refrigerator, adding more to the serving bowl as needed.