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30 30 Minutes or Less VG Vegetarian

Mexicali Dip Recipe – IRRESISTIBLE!

4.42
/5
40 mins
20 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 01/29/2020Updated: 03/07/2022

This post may contain affiliate links. Please read my disclosure policy.

Similar to the popular dip found in grocery store delis, this Mexicali dip is deliciously addictive. Use this recipe to make your own much better tasting preservative-free Mexicali dip.

Similar to the popular dip found in grocery store delis, this Mexicali dip is deliciously addictive. Use this recipe to make your own much better tasting preservative-free Mexicali dip.

Recipe Overview

Why you’ll love it: Homemade 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 or so to chill
Equipment you’ll need: food processor, bowl
Servings: makes 2 1/2 cups

Image of mexicali dip in a black bowl with two handles. Dip is surrounded by chips on a tray.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About this Dip Recipe
  • 3 What You’ll Need
  • 4 How To Make This Dip
  • 5 FAQs
  • 6 Make It Your Own
  • 7 Storage Tips
  • 8 Make-Ahead Idea
  • 9 More Dip Recipes
  • 10 Get the Recipe: Mexicali Dip

Raise your hand if you love that delicious creamy southwestern flavored dip for chips and veggies (a common brand is Fresh Creations but there are lots of other brands, too). It’s kind of addictive, am I right? Maybe even dangerously addictive, especially if you’re trying to stay comfortable in those skinny jeans. 

Not to digress, but really, is anyone comfortable in skinny jeans? I sort of doubt it. I can’t wait to peel them off my legs when I get home (maybe that’s TMI?). I think skinny jeans must have been created by the same people who gave us panty hose. Give me leggings any day. Okay, end of fashion digression.

Cool and creamy Mexicali dip has just the right balance of creaminess, spice, and tanginess, to make it a perfect dip for tortilla chips or fresh veggies. If you haven’t tried this dip yet, please put it on your list of things to try, because you’re gonna love it! 

Try Mexicali dip as an appetizer for your next game day party or tailgate. You can make it ahead, it’s a crowd pleaser, and is 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.

Just an interesting aside: Mexicali is the capital city of the Mexican state of Baja California. I’m not sure if this dip got its name from the city though. 

Image of creamy southwestern dip made with cream cheese, sour cream, mayo, green onions, jalapenos, olives, and cheddar cheese. Irresistible! Pictured served on a tray with chips.

About this Dip Recipe

This Mexicali dip is served cold. It 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.

If you’re looking for a warm dip, try my Mexican spinach dip or this creamy queso made with butternut squash. This slow cooker queso blanco is super for parties.

I’ll run through the recipe here to get you started. Look for the printable recipe card below. It has complete instructions, measurements, and nutrition information.

Image of creamy southwestern dip made with cream cheese, sour cream, mayo, green onions, jalapenos, olives, and cheddar cheese. Irresistible! Pictured served on a tray with chips.

What You’ll Need

  • 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 This Dip

You can whip this Mexicali dip up in a hurry. Simply place cream cheese, sour cream, picante, mayo, and taco seasoning in a food processor, and process until smooth. Scrape it out of the food processor, put the mixture in a bowl, and stir in the finely chopped veggies and shredded cheese. It should be chilled for a half hour or so to let the ingredients meld 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.

Image of mexican style creamy dip served on a tray with chips.

FAQs

Are you supposed to heat up Mexicali dip?

No, this is definitely a cold dip. If you heated it, it would separate and be a rather greasy mess. It’s similar in nature to French onion dip or jalapeño ranch dip.

Is Mexicali dip gluten-free?

This recipe for Mexicali dip is gluten-free. It is also keto-friendly. 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.

How long can chip dip sit out?

For dairy-based dips, the recommendation is two hours or less, depending on the temperature of the room. This recipe makes a pretty large batch of dip. For parties, put a portion of the dip in a serving bowl to set out and keep the rest in the refrigerator to add to the bowl as needed.

Make It Your Own

  • Make this dip lower in calories by using lower fat cream cheese, sour cream, or mayonnaise.
  • Want a little more heat? Use spicier picante sauce, increase the amount of jalapeño, or include the ribs and seeds.
  • 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. 
  • Spread this dip on a platter and sprinkle on tomatoes, lettuce, black beans, etc. for a presentation similar to the popular 7-layer dip.

Storage Tips

How long does Mexicali dip last? Mexicali dip will keep in the fridge in an airtight container for three to four days. That’s assuming it’s refrigerated the whole time and not left on the counter for a couple of hours while everyone grazes on munchies. 

Can you freeze Mexicali dip? This dairy-based dip isn’t the best candidate for freezing. It will be okay for eating but its texture will change.

Make-Ahead Idea

You could easily make this dip a day ahead if you’re meal prepping and it will be just fantastic when you’re ready to serve it. Very convenient!

More Dip Recipes

I mentioned a couple of warm southwestern type dips above but (of course) I have a few more dip recipes for you:

  • 7 layer dip (always a hit)
  • Jalapeño ranch dip (you can make this as a dressing, too)
  • Mexican corn dip (I love this one, especially when corn is in season)
  • Queso blanco in the slow cooker
  • Black bean dip (can use it as a spread, too)
  • Restaurant style homemade salsa
  • Chipotle Salsa (easy blender recipe)
  • Southwestern black bean dip (with a secret “healthy” ingredient)

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Image of mexicali dip in a black bowl with two handles. Dip is surrounded by chips on a tray.
Recipe

Get the Recipe: Mexicali Dip

4.42 from 46 votes
Prep Time: 10 mins
Additional Time: 30 mins
Total Time: 40 mins
10 servings
Print Rate Recipe
Prevent your screen from going dark
Similar to the popular dip found in grocery store delis, this Mexicali dip is deliciously addictive. Use this recipe to make your own much better tasting preservative-free Mexicali dip.

Ingredients

  • 1 pkg. (8 oz.) 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

Instructions

  • In a food processor, combine cream cheese, sour cream, mayonnaise, salsa, and taco seasoning until smooth. 
  • Pour into a bowl and add green onions, black olives, jalapeño, and cheese. 
  • Stir to combine and chill for at least a half hour before serving. Serve with tortilla chips or veggies.
  • Makes 2 ½ cups or 10 servings (¼ cup each). Can be refrigerated for up to 3 days.

Notes

  • Nutrition information is for dip only and does not include chips.
  • May use low fat sour cream and cream cheese. We do not recommend using fat-free varieties.
  • If you like it spicier, try using a hotter salsa, including the ribs and seeds of the jalapeño, or adding more jalapeño peppers.

Nutrition Information

Calories: 92kcal, Carbohydrates: 2g, Protein: 2g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 13mg, Sodium: 240mg, Potassium: 71mg, Fiber: 1g, Sugar: 1g, Vitamin A: 260IU, Vitamin C: 3mg, Calcium: 63mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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  1. T-rEx says

    February 4, 2022 at 2:23 pm

    5 stars
    It’s got to be the best dip I’ve ever eaten and or served. Thank you very very much!!!

    Reply
    • Rachel Gurk says

      February 7, 2022 at 9:41 am

      Oh wow, what a compliment! I’m so glad you like it. It’s one of my absolute favorites too. :) Thanks for taking the time to leave a review!

      Reply
  2. Beth says

    September 6, 2021 at 11:24 am

    Can this be heated and served warm?

    Reply
    • Rachel Gurk says

      September 7, 2021 at 11:16 am

      I haven’t tried it, but let me know if you give it a go! It would probably be really tasty! Just don’t heat it too much or it will probably separate.

      Reply
      • Beth says

        September 8, 2021 at 11:09 am

        I made it and heated it up in a mini crockpot! The dip was fantastic cold, but equally good warmed up! It only separated after it cooled. Thanks for a great recipe!

        Reply
        • Rachel Gurk says

          September 11, 2021 at 10:42 am

          Good to know! Thanks for reporting back!

          Reply
  3. Justin says

    October 6, 2020 at 4:58 pm

    Well Rachel, I absolutely love your recipe, and I love you for taking the time to post it. I have made this dip twice and enjoyed eating the entire bowl twice now throughout the week. God bless you and have a wonderful day!

    Reply
    • Rachel Gurk says

      October 11, 2020 at 10:04 pm

      It’s one of my favorites, too! I’m so glad you like it. Thanks for taking the time to leave a comment!

      Reply
  4. Kate says

    August 22, 2020 at 3:32 pm

    Not my favorite. Flavorless except for the cream cheese, which overpowers everything. I could have saved my energy and just bit into the bar of cream cheese for the same flavor. It’s pretty gross. I hope my husband eats it, or it’s just going into the trash. 

    Reply
    • Rachel Gurk says

      August 26, 2020 at 6:33 am

      Hmm…I’ve made this dip many times for many different gatherings and it always disappears. Did you include all the ingredients or did you omit some?

      Reply
  5. Laura says

    August 3, 2020 at 9:02 am

    Could this be frozen for use later?

    Reply
    • Rachel Gurk says

      August 3, 2020 at 9:19 am

      I haven’t tried that – I would worry that it might effect the texture a bit. Let me know if you try it, though!

      Reply
  6. Nancy says

    July 13, 2020 at 6:47 pm

    I’ve made this twice because it’s that good! The second time, I substituted pablano peppers for the jalapeños which I would do again. 

    Reply
    • Rachel Gurk says

      July 15, 2020 at 11:04 am

      Oooh I love that! Great swap!

      Reply
  7. Bridgette says

    February 3, 2020 at 11:45 am

    Made this for Superbowl Sunday – delish! This is a last-minute husband request so we had a couple modifications due to preference/what was on hand. We used cream cheese spread instead of a block, and he doesn’t like olives (and the rest of us our wusses with spice) so we used a little pico de Gallo instead of jalapeños, green onions, and olives. Finally – we don’t have a food processor, so we used our blender and had no issues. We all loved it and will be using this recipe again!

    Reply
    • Rachel Gurk says

      February 3, 2020 at 1:47 pm

      So glad you liked it! Thanks for taking the time to leave a comment with your adaptations!

      Reply
  8. GJ Price says

    February 1, 2020 at 6:06 pm

    *****!! Thanks so much!

    Reply
    • Rachel Gurk says

      February 2, 2020 at 8:01 pm

      You’re welcome! I’m glad you like it!

      Reply
  9. denise says

    January 29, 2020 at 3:53 pm

    I need some of that right now!

    Reply
    • Rachel Gurk says

      January 30, 2020 at 8:58 pm

      Same!!!

      Reply

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