Mexicali Dip
This Mexicali Dip is irresistibly creamy, packed with zesty flavor, and downright delicious! Whether it’s game day, a family cookout, or a casual Friday night treat, it’s guaranteed to vanish before you even have time to say, “Pass the chips!”
Servings: 6 Servings
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.