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Image of mexicali dip in a black bowl with two handles. Dip is surrounded by chips on a tray.
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4.44 from 64 votes

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 Mexicali dip just the way YOU like it.
Prep Time10 minutes
Chilling Time30 minutes
Total Time40 minutes
Course: Dips & Spreads
Cuisine: Mexican, Southwestern
Diet: Gluten Free
Servings: 10
Author: Rachel Gurk

Equipment

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 (see note).
    1 pkg. (8 oz.) cream cheese, softened, ½ cup sour cream, ½ cup picante salsa, ¼ cup mayonnaise, 1 tablespoon taco seasoning
  • Transfer mixture to a mixing bowl. Stir in green onions, black olives, jalapeño, and cheese. 
    ¼ cup green onions, finely chopped, ¼ cup sliced black olives, finely diced, 1 tablespoon finely diced jalapeño pepper, ribs & seeds removed, ½ cup shredded Monterey Jack cheese
  • Chill Mexicali dip for at least a half hour before serving. Serve with tortilla chips or veggies.

Video

Notes

  • Don't have a food processor? Use a hand mixer to beat the cream cheese until smooth, then add the sour cream, mayonnaise, salsa, and taco seasoning. Beat the mixture until smooth and creamy. Stir in remaining ingredients by hand.
  • Storage: Refrigerate dip in a covered bowl or container for up to 3 days. 
  • Lower cal: Use light sour cream, reduced fat cream cheese, and light mayonnaise. We do not recommend using fat-free varieties.
  • Make it spicy: Try using a hotter salsa, including the ribs and seeds of the jalapeño, or adding more jalapeño peppers. You could also add ground chipotle pepper to the dip for a spicier, smoky flavor.

Nutrition

Serving: 0.25cup dip without chips | Calories: 172kcal | Carbohydrates: 3g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 303mg | Potassium: 96mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 564IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 0.2mg

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