Mexicali Dip Recipe IRRESISTIBLE!

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

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• Cream cheese • Sour cream • Picante salsa • Mayonnaise • Taco seasoning • Green onions, finely chopped • Black olives, finely diced • Finely diced jalapeño pepper

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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.

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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.

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In a food processor, combine cream cheese, sour cream, mayonnaise, salsa, and taco seasoning until smooth.

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Pour into a bowl and add green onions, black olives, jalapeño, and cheese.

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Stir to combine and chill for at least a half hour before serving. Serve with tortilla chips or veggies.

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Makes 2 ½ cups or 10 servings (¼ cup each). Can be refrigerated for up to 3 days.

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Get the full recipe on:

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Mexicali Dip Recipe IRRESISTIBLE!

Mexicali dip is deliciously addictive!

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

Nancy