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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.
Prep Time
10
minutes
minutes
Additional Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
10
servings
Calories
92
kcal
Author
Rachel Gurk
Equipment
3-Piece Silicone Spatula Set
11-Cup Food Processor
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.
Video
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
Calories:
92
kcal
|
Carbohydrates:
2
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
13
mg
|
Sodium:
240
mg
|
Potassium:
71
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
260
IU
|
Vitamin C:
3
mg
|
Calcium:
63
mg
|
Iron:
1
mg