If you love the Aldi Mexicali Dip, you've got to try this homemade version! This Mexicali Dip is creamy, zesty, and loaded with flavor, and it's the one I get asked to bring to every game day party and family barbecue. I tested it more times than I can count to get the balance just right, and an extra squeeze of lime made all the difference. The first time I made it for our Super Bowl party, the bowl was scraped clean before halftime, and now my family requests it every Friday night. Trust me, 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.
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What Is Mexicali Dip?
Mexicali Dip is a creamy, cold dip made with sour cream, mayo, salsa, green chiles, and cheese. It's zesty, full of flavor, and comes together in minutes with no cooking required, making it the perfect easy party snack.
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.
Homemade vs. Store-Bought Mexicali Dip
I'll be honest, I've grabbed a tub of store-bought Mexicali dip more than once when I was short on time. It's convenient, but after making it from scratch, I really notice the difference.
Store-bought is great in a pinch, but it tends to taste saltier and a little flat, and the texture is usually thinner and more uniform. You also can't control the heat or how much cheese and salsa you get in each bite, and the ingredient list is often full of stabilizers and preservatives.
Homemade tastes so much fresher. You get real chunks of salsa, green chiles, and shredded cheese, and a thick, creamy base that clings to every chip. I love that I can make it as mild or spicy as my family wants, and it's cheaper when I'm making a big batch for a crowd. The only catch is it tastes best after chilling for about an hour, so the flavors have time to come together.
Once I started making it at home, I never went back. It only takes about 5 minutes to stir together, and it's always the first thing gone at our parties!
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.
Mexicali Dip Wraps (Pinwheels)
Want to turn this dip into an easy grab and go appetizer? Mexicali dip wraps are always a hit on game day! Spread a thick, even layer of dip over large flour tortillas, leaving a small border around the edges, then roll them up tightly. Wrap each one in plastic wrap and chill for at least 1 to 2 hours so they firm up and hold their shape. When you're ready to serve, trim off the ends and slice into 1 inch pinwheels. For best results, drain your salsa well before mixing the dip so the tortillas don't get soggy. These pinwheels are perfect for parties, lunchboxes, or snacking straight from the fridge!
Make Ahead for Game Day
This Mexicali Dip is the perfect make ahead appetizer, and honestly, it tastes even better when you make it early! Letting it chill in the fridge for a few hours gives all those flavors time to meld together, so the salsa, green chiles, and cheese really shine in every bite.
I like to mix it up the night before or the morning of game day, cover it tightly, and pop it in the fridge. That way, it's one less thing to worry about when everyone starts showing up. Just give it a good stir before serving, since a little liquid from the salsa can settle on top.
Mexicali Dip will keep in an airtight container in the fridge for up to 3 to 4 days. I don't recommend freezing it, since the sour cream and mayo will separate and turn watery once thawed.
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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