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."
• Cream cheese • Sour cream • Picante salsa • Mayonnaise • Taco seasoning • Green onions, finely chopped • Black olives, finely diced • Finely diced jalapeño pepper
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.
Why you’ll love it
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.
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.
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