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.
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.
About this Mexicali Dip:
This Mexicali dip is served cold. There are other southwestern dips that are heated but you won’t want to do that with this recipe. If you’re looking for a warm dip, try my Mexican spinach dip or this creamy queso made with butternut squash. Or this great slow cooker queso blanco!
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.
What’s in Mexicali Dip:
- an eight ounce block of cream cheese (you can use the lower fat or Neufchatel kind)
- sour cream (again, lower fat is fine, but I wouldn’t recommend non-fat)
- picante salsa
- mayonnaise (just a bit)
- taco seasoning (I like to use homemade taco seasoning)
- sliced green onions
- chopped black olives
- jalapeño pepper, finely chopped
- shredded Monterey Jack or cheddar cheese
How to make this dip 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 or 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 could 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 seven layer dip.
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 every now and then for a couple of hours while everyone grazes on munchies.
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!
Other irresistible 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
- Southwestern black bean dip (with a secret “healthy” ingredient)
- 1 (8 oz) block cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup picante salsa
- 1/4 cup mayonnaise
- [1 tablespoon taco seasoning]
- 1/4 cup green onions, finely chopped
- 1/4 cup sliced black olives, finely diced
- 1 tablespoon finely diced jalapeño (ribs & seeds removed - see note)
- 1/2 cup shredded Monterey Jack or cheddar cheese
- Tortilla chips for serving
- 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 with tortilla chips or veggies.
- 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.
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.
Husband’s take: Wait, what? I’m supposed to share?
Changes I would make: None!