Mexicali Dip
Mexicali Dip is a deliciously fresh and spicy no-bake cheese dip with the perfect blend of southwestern flavors and Mexi-Cali flair. It's super easy to make and even easier to eat. This is an amazing edible creation you really do need in your life this summer!
Servings: 10 to 12 servings
Calories: 64kcal
Equipment
Ingredients
- 1 8 oz block cream cheese, softened
- 2/3 cup sour cream
- 1/2 cup picante salsa
- 1 1 oz packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1/2 cup shredded Monterey Jack cheese
- 1/3 cup green onions divided
- 1/3 cup chopped black olives divided
- 1/3 cup chopped fresh tomato divided
- 1 to 2 tablespoons canned jalapeno or green chile chopped optional
Instructions
- Combine cream cheese, sour cream, salsa, and taco seasoning in a food processor. Pulse until smooth and creamy. Pour into a medium bowl
- Stir in the shredded cheese.
- Reserve 1 tablespoon each of the green onions, olives, and tomato for the garnish. Stir in the remaining olives, tomato, and onions, and jalapeno or green chile if using. Add garnish to the top, as pictured above.
- Refrigerate for at least 30 minutes, and up to a day, before serving. Serve with chips and/or veggies.
Notes
You can substitute lower-fat cream cheese and sour cream for a lighter recipe, but I don't always recommend using fat-free. If you want a spicier dip, use a spicy Picante salsa and add in the extra jalapeno or green chile. You can totally control the spice level as you go and make it just how you like it!
Nutrition
Serving: 1 | Calories: 64kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 228mg | Fiber: 1g | Sugar: 2g