Mexicali Dip
Mexicali Dip is a creamy, delicious southwest dip that is full of flavor and just dying to be scooped up and enjoyed! This dip is perfect for a party, an appetizer or an afternoon snack.
When you need a little switch up from the typical chips and salsa (like this Pico de Gallo Recipe) or this Homemade Guacamole Recipe, this Mexicali dip is the answer. It has all the delicious salsa flavor you love combined with beans, sour cream, and cream cheese. What more could you ask for?
Mexicali dip is not only delicious, it’s super easy to make too. You really only need six ingredients and an electric mixer and in just a few minutes this dish is served.
This dip is a must-have for your next tailgate or game-day party. Serve it cold surrounded with a pile of tortilla chips and it is sure to be a hit with the whole crowd! If you love the flavor of this dip, you will also love these Rotel Cream Cheese Sausage Balls!
Why Make This Recipe
- So Much Flavor: This dip is packed with all the delicious flavor of a seven-layer dip–but without any layering necessary.
- Customizable: You can find some pre-made Mexicali dips in stores, but when you make it yourself you can make this dip as mild or hot as you like or add different spices to fit your preference. It also just tastes so much better homemade!
- Crowd Pleasing: Dips are the best party food. It’s so easy to mix it all up and grab a bag of chips. This is the perfect recipe for hosting game day!
Ingredients for Mexicali Dip
- Sour Cream: You can use full-fat or reduced-fat
- Cream Cheese: You can use full fat or reduced fat but I recommend using a block rather than a spreadable cream cheese. Allow it to soften so you don’t end up with any clumps of cheese in your dip.
- Mexican-Blend Shredded Cheese: You could also use Colby jack, Monterey jack or Cotija cheese
- Refried Beans: Any brand will do. I use canned but you can also use homemade.
- Salsa: Again, any brand will do. I prefer to use a jarred salsa as fresh salsa has too much moisture.
- Taco Seasoning: Siete is my favorite brand!
- Cilantro: Cilantro is optional but it adds a beautiful pop of color and fresh flavor to the top of the dip!
- Tortilla Chips: For serving
How to Make This Recipe
Step One: Combine Sour Cream and Cream Cheese
In a large mixing bowl, use an electric hand mixer to combine the sour cream and cream cheese together until well blended.
Step Two: Add Beans and Spices
Then add the shredded cheese, refried beans, salsa, and taco seasoning. Blend again until combined.
Step Three: Chill and Serve
Allow the Mexicali dip to rest in the fridge for 30 minutes to thicken up.
Top with cilantro and more shredded cheese and serve with tortilla chips. Enjoy!
Expert Tips
- You can use low-fat cream cheese or sour cream but for a truly creamy and delicious dip, just go for the full fat.
- Feel free to spice this dip up to your liking. You can use a hot salsa, spicy taco seasoning, add some hot sauce or add jalapeno for some extra kick.
How to Serve Mexicali Dip
Mexicali dip is best served cold. Heating it up may cause the oils to separate from the dip and that’s just not appealing.
Serve it in a bowl along with tortilla chips or Doritos or Fritos for plenty of dipping. You could also serve this dip with some fresh veggies for a healthier option.
I usually see this dip served as an appetizer or snack, but you could also serve it as a side with tacos, burritos or grilled meat.
Recipe FAQs
This dip is very easy to customize. You can make it spicier or creamier. You could also add in some black olives, green onions, lettuce, red onions, tomatoes or anything else you might layer onto a seven layer dip. There are plenty of ways to make it your own but keep that signature southwest flavor!
Mexicali dip stores very well so it’s a great option to make ahead of time and bust out when the party arrives.
Simply mix it up and place in an airtight container in the refrigerator for up to three days. This dip does not freeze well because of the sourcream in it. It will separate when it thaws.
Did you enjoy this Mexicali Dip recipe? If so, check out these other appetizer recipes I picked out just for you:
Mexicali Dip
Ingredients
- 8 oz Sour cream
- 4 oz Cream cheese, softened
- ½ cup Mexican Blend Shredded Cheese, + more for serving
- ½ cup Refried Beans
- ½ cup Salsa
- 2 Tbsp taco seasoning
- Cilantro, for topping
- Tortilla chips, for serving
Instructions
- In a large mixing bowl, use an electric hand mixer to combine 8 oz sour cream and 4 oz cream cheese together until well blended.
- Then add 1/2 cup shredded cheese, 1/2 cup refried beans, 1/2 cup salsa, and 2 tbsp taco seasoning. Blend again until combined.
- Allow the mexicali dip to rest in the fridge for 30 minutes to thicken up.
- Top with cilantro and more shredded cheese and serve with tortilla chips. Enjoy!
Notes
Sour Cream: You can use full fat or reduced fat
Cream Cheese: You can use full fat or reduced fat but I recommend using a block rather than a spreadable cream cheese. Allow it to soften so you don’t end up with any clumps of cheese in your dip.
Mexican-Blend Shredded Cheese: You could also use colby jack, monterey jack or cotija cheese
Refried Beans: Any brand will do. I use canned but you can also use homemade.
Salsa: Again, any brand will do. I prefer to use a jarred salsa as fresh salsa has too much moisture.
Taco Seasoning: Siete is my favorite brand!
Cilantro: Cilantro is optional but it adds a beautiful pop of color and fresh flavor to the top of the dip!
Tortilla Chips: For serving
You can use low fat cream cheese or sour cream but for a truly creamy and delicious dip, just go for the full fat.
Feel free to spice this dip up to your liking. You can use a hot salsa, spicy taco seasoning, add some hot sauce or add jalapeno for some extra kick.
