Mexicali Dip is one of the best dips for tortilla chips, besides guacamole and even dirty martini dip. It has a perfect blend of flavors, with just the right amount of spice and creaminess. This condiment is gluten-free and keto-friendly.
Contents
Homemade Mexicali dip recipe
Mexicali Dip originates from the vibrant culinary traditions of the US-Mexico border region. This zesty, cheese-laden appetizer combines the bold flavors of Southwestern cuisine with the creamy textures beloved in party dips.
This Southwestern dip combines the flavors of salsa, beans, sour cream, and cheese. It typically consists of sour cream, cream cheese, Mexican Blend Shredded Cheese, refried beans, salsa, and taco seasoning. Some recipes may also include additional ingredients like cilantro, jalapenos, or chives for extra flavor.
This popular and delicious dip goes perfectly with classic tortilla chips, crunchy vegetables like celery, bell peppers, carrots, cauliflower, and broccoli. Pita chips or crackers are also a great choice.
You can use Mexicali dip as a topping for tacos, nachos, baked potatoes, grilled chicken, fish, or hamburgers. It pairs well with grilled corn on the cob and works great in wraps with cheese, spinach, peppers, and green onions.
Recipes for Mexicali Dip can be modified to suit your tastes. If you prefer a milder dip, use mild salsa or reduce the amount of jalapenos. You can also add extra spices or herbs to give it a unique flavor. Here’s how to make Mexicali Dip:
Homemade Mexicali Dip
Nutrition
Ingredients
- 1 cup sour cream
- 1 cup mayonnaise
- 4 ounces diced green chilies drained
- 2.25 ounces sliced black olives drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 packet taco seasoning mix
- 1/2 cup salsa choose your preferred heat level
- 1/4 cup chopped fresh cilantro optional
Instructions
- In a large mixing bowl, combine sour cream and mayonnaise until smooth.
- Stir in diced green chilies, sliced black olives, shredded cheddar cheese, shredded Monterey Jack cheese, taco seasoning mix, and salsa until well combined.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
- Garnish with extra cheese or cilantro and serve chilled with tortilla chips.
Notes
- 1/2 cup diced tomatoes
- 1/4 cup finely chopped onions
- 1-2 jalapeños, finely chopped (adjust to taste)
- 1 tablespoon lime juice
- 1/2 teaspoon salt (adjust to taste)
Similar Recipes:
If you like a spicy dip, try:
- Incorporate diced jalapeños for a gradual heat increase
- Blend in chipotle peppers in adobo sauce for smoky spiciness
- Sprinkle cayenne pepper for intense, immediate heat
- Mix in diced bell peppers for flavor without heat
Variations
Numerous variations of the Mexicali dip reflect regional tastes, dietary preferences, and creative twists.
- Regional variations
- Sonora includes Machaca dried beef for a smoky and savory flavor.
- Baja California uses fresh seafood for a briny and zesty taste.
- New Mexico adds hatch green chilies for an earthy and spicy dip.
- Texas includes smoked brisket for a rich, bold flavor.
- Heat Versions use mild or hot salsa, jalapeños, or extra green chilies. Some recipes suggest adding fresh jalapeños for more heat.
- Vegetable Additions include diced tomatoes, green onions, black olives, and cilantro. Some versions also include corn, bell peppers, or avocado for extra freshness and color.
- Diet restrictions
- Keto Version substitutes cream cheese and sour cream for blended beans
- Low-sodium Variant utilizes fresh herbs and spices to enhance flavor without added salt
- Vegan (Dairy-free) replaces dairy cheese with cashew cream and nutritional yeast, shredded meat with jackfruit, and sour cream with coconut yogurt.
- Cheese Choices: Some recipes use only cheddar, while others include Monterey Jack, Colby Jack, or a Mexican cheese blend for different textures and flavors.
- : The dip can be made with cream cheese, sour cream, mayonnaise, or a combination. Some versions add Greek yogurt as a lighter substitute.