Mexicali Dip ~ super easy 4 ingredient warm spicy, creamy cheesy dip. This delicious appetizer whips up in under 5 minutes in the microwave. Serve with tortilla chips and watch it disappear!
This simple, practically addictive cheesy Mexicali Dip recipe has been in our family so long I don’t even remember who first started making it and have no idea where the recipe came from. Now that it’s on the blog there’s a good chance someone will come forward.
It whips up in under 5 minutes, contains just four simple grocery store ingredients and the use of a microwave oven. Grocery stores sell a cold dip they call Mexicali. This is not that dip. This gooey melted cheese Mexicali Dip is best warm and way, way better than the stuff in the stores.
If you’re a football fan (or just a fan of game day food) or already thinking of what you’ll bring to your family’s holiday dinner, give this recipe a try. There won’t be regrets – or dip – left.
It’s a dip we make on repeat at my house because we almost always have all the ingredients on hand plus it’s always requested when we’re looking for a good treat.
People are always surprised how incredibly good it is with so little effort. It’s a very forgiving recipe, too. Really any kind of jar salsa works. You can even use sour cream instead of plain Greek yogurt and even different shredded cheese, like Pepper Jack for more heat.
What’s in Mexicali?
- plain Greek yogurt
- sharp cheddar cheese
- jar salsa (your favorite brand, any spice level)
- cream cheese
What kind of salsa should I use?
Use your favorite jar salsa at whatever spice level you prefer. Mine is thick and chunky, medium heat level.
How to make Mexicali Dip:
Start with room temperature cream cheese to help the dip blend easier. If your cream cheese is cold from the refrigerator it’ll still be delicious but will take a few seconds longer to make.
Add all of the ingredients to a bowl then loosely cover with wax paper and microwave for 30 seconds. Stir well to combine the ingredients and if necessary return to the micro for another 30 seconds or until smooth and all the cheese is melted. Eat right away with tortilla chips.
While it practically killed me not to garnish the heck out of this peachy pink dip with some fresh cilantro, a dollop of guacamole or even sliced avocado, there is really nothing else this dip needs!
How long will the dip keep?
Any leftover dip (though I’m betting there won’t be any!) can be covered and stored in the refrigerator for up to 3 days. To reheat, microwave for 30 seconds or until warm.
What beverages go with this dip?
If you tried this Mexicali Dip recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
- 1/2 cup plain Greek yogurt
- 1/2 cup sharp cheddar cheese grated
- 3/4 cup jar salsa your favorite
- 3 ounces cream cheese room temperature
- Add all of the ingredients to a medium size bowl then cover with wax paper.
- Microwave for 30 seconds then stir well to combine the ingredients. If necessary micro for another 30 seconds or until smooth and all the cheese is melted. Eat right away with tortilla chips.