This Mexicali Dip is creamy, zesty, loaded with flavor, and so darn delicious! Whether it’s game day, a family barbecue, or just a Friday night snack, this dip disappears faster than you can say "pass the chips!"
If you love this dip, you'll love Mexican street corn dip and creamy taco dip!
I was first introduced to Mexicali dip at Aldi. Have you guys had the delicious dip in the refrigerated section of Aldi? It is so good! But it has a lot of weird ingredients in it, so why not try to make it on my own! When I did, you guys, I made a dip I like even better than the store bought one!
If you haven't had Mexicali dip, you're in for a real treat! It’s the perfect mix of creamy, cheesy, tangy, and a little spicy. It hits all the right notes. Plus, it’s versatile! You can dip chips, veggies, or even use it as a topping for tacos or nachos. The best part? It’s so easy to throw together. Even on busy days, I can whip this up and know it’ll be a crowd-pleaser.
Ingredients to Make Mexicali Dip
You only need a few simple ingredients to make this delicious and creamy dip!
- Sour cream. I like to use full fat sour cream because it is the creamiest. You can use your favorite brand.
- Mayonnaise. Once again, full fat is best because it adds the best flavor and texture.
- Chunky salsa. You can use milk, medium, or hot. Whichever you prefer.
- Diced green chilies. Make sure to drain the can.
- Shredded Mexican cheese blend. Monterrey jack, Colby jack, sharp cheddar cheese, or your favorite cheese blend will work in this recipe.
- Chopped green onions. For some added fresh spice. You can use chopped red onion if you have it on hand or if you don't like scallions.
- Chopped fresh cilantro. If you don't like cilantro, simply leave it out!
- Spices. You'll need garlic powder, onion powder, and ground cumin.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Mexicali Dip
- Step 1: In a large mixing bowl, stir together the sour cream, mayonnaise, and green chilis until fully combined.
- Step 2: Add the salsa to the mixing bowl.
- Step 3: Add the spices to the mixing bowl.
- Step 4: Sprinkle in the shredded cheese.
- Step 5: Chop up the cilantro and scallions and add it to the bowl.
- Step 6: Mix well and serve!
Lynn's Tip!
For more heat, feel free to add some more chopped chilis or fresh jalapenos!
What to Serve with Mexicali Dip
- Classic tortilla chips. There's nothing wrong with classics!
- Crunchy veggies like celery sticks, bell pepper slices, or baby carrots.
- Pita chips or crackers. Homemade pita chips or store bought are great.
- Spoon it over tacos, nachos, or baked potatoes for an extra treat and extra heat. It's a great condiment anytime you need a change from salsa.
Storage Instructions
This dip is a lifesaver when you’re prepping ahead for a party. You can make it up to 24 hours in advance. Just store it in an airtight container in the fridge. The flavors actually get better the longer they sit. When you’re ready to serve, give it a quick stir, add any garnishes, and set it out.
I wouldn't recommend freezing this dip though. Sour cream doesn't really defrost well, so it's best to mix it and let it hang out in the refrigerator until you are ready to serve it.
Frequently Asked Questions
Absolutely! Swap the sour cream and mayo for Greek yogurt or a light mayo. It’ll still be creamy and flavorful, but with fewer calories.
Stored in an airtight container in the fridge, Mexicali Dip will stay fresh for 3-4 days. But honestly, it’s so good it probably won’t last that long!
Definitely! You can easily double or triple this recipe if you are serving a crowd. Just make sure you have a big enough bowl to mix everything together.
Mexicali Dip
Equipment
- Knives
- Cutting Board
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 cup Sour Cream
- 1 cup Mayonnaise
- 1 cup Salsa
- 1 can Green Chilis drained, 4 oz
- 1 cup Shredded Cheese Taco style, Colby jack, or cheddar
- ½ cup Scallions Chopped
- ¼ cup Cilantro Chopped
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Cumin
Instructions
- In a large mixing bowl, combine the sour cream, mayonnaise, and salsa. Stir until smooth.
- Add the diced green chilies, shredded cheese, green onions, and cilantro. Sprinkle in the garlic powder, onion powder, and cumin, then mix well.
- Cover the dip and refrigerate for at least 1 hour to allow flavors to blend then serve.
Notes
- Garnish with diced tomatoes, sliced black olives, or extra cheese if desired. Serve with tortilla chips, crackers, or fresh veggies.
- You can make this recipe up to 24 hours in advance. Just keep it covered and garnish right before you are ready to serve it.
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