If you’ve ever been to a party, backyard barbecue or holiday dinner at my house, chances are you’ve tasted devoured this popular dip.
It’s been in my family so long I don’t even remember who first started making it or where the recipe originated. Now that’s on the blog, there’s a good chance someone will come forward).
This is the delicious dip you need for the rest of summer and all eternity. Let’s do this.
The beauty of this simple recipe (besides warm, creamy, cheesy goodness!) is that:
- It whips up in under 5 minutes.
- Needs just 4 ingredients and a microwave
- It’s way better than anything you’ll find in grocery stores (I said it and I stand by it).
Plus, you control the spice level with the salsa you choose – light your own fire!
WHAT’S IN MEXICALI DIP?
- plain Greek yogurt
- sharp cheddar cheese
- jar salsa (your favorite brand, any spice level)
- cream cheese
TIPS FOR THE BEST MEXICALI DIP:
- Start with room temp cream cheese to help the ingredients blend easier.
- Shred your own cheese. The dip will be creamier than using preshredded cheese
- Microwave at 30 second increments.
- Stir well between microwaving, scooping well from the bottom of the bowl.
- Use your favorite jar salsa. I don’t recommend ‘fresh salsa’ found in the refrigerated section. It can make the dip watery.
HOW TO MAKE MEXICALI DIP:
To a medium bowl, add the cream cheese, greek yogurt, shredded cheese and salsa.
Cover with wax paper and microwave for 30 seconds.
Remove from the micro then give it a good stir to combine cream cheese well with the other ingredients.
Return to the micro (again, covered with wax paper) for another 30 seconds, repeating in 30 minute increments until the dip is smooth, warm and creamy.
Serve it with a pile of crunchy tortilla chips, corn chips or even some fresh veggies. This spicy dip is guaranteed to a be a hit at your next party.
SUBSTITUTIONS AND ADDITIONS:
- Sour cream instead of Greek yogurt.
- Neufchatel cheese instead of cream cheese.
- Monterey jack cheese can be used instead of cheddar.
- Add a sprinkle of slivered green onions before serving.
- Bulk up the dip with (rinsed and drained) black beans.
- Add minced jalapeno pepper into the dip or extra jalapenos sliced on top.
- Use diced bell pepper, black olives or fresh cilantro finely chopped as garnish.
HOW TO STORE MEXICALI DIP:
Any leftover dip (this truly never happens in my house!) can be stored in an airtight container in the fridge up to 3 days.
To reheat, microwave 30 seconds, pause and stir then repeat until until the dip is warmed through.
WARM DIPS ARE MY JAM! HERE ARE A FEW MORE:
Cowboy Queso – cheesy, spicy and loaded with chorizo, black beans, corn plus cilantro and a squeeze of lime juice.
Chorizo Queso – Cowboy Queso’s cousin and nothing but chorizo-cheesy goodness.
Beer Cheese Dip – the perfect dip for all appetites. Your favorite beer ramps up the flavor in this bowl of cheesy delight.
Best 5 Minute Cheese Sauce – from scratch (NO Velveeta!) – great for nachos or cheese fries, top veggies or baked potatoes or add to pasta for mac and cheese.
Enjoy!
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Mexicali Dip
Equipment
- microwave
Ingredients
- 1/2 cup plain Greek yogurt
- 1/2 heaping cup sharp cheddar cheese shredded
- 3/4 cup jar salsa your favorite brand
- 3 ounces cream cheese room temperature
Instructions
- To a medium bowl, add the cream cheese, greek yogurt, shredded cheese and salsa.
- Cover with wax paper and microwave for 30 seconds. Remove from the micro and give it a good stir.
- Return to the micro for another 30 seconds, repeating until the dip is smooth, warm through and creamy. Serve with tortilla chips, corn chips or fresh vegetables.
Oh my goodness! I can do this – how easy peasy. Looks wonderful!
Thanks Bette! — Yes – you can definitely do this 🙂 It’s super easy – no fail and so good!!