Mexicali Dip

Back in March, I was assigned the appetizer. Simple enough… until life threw me a curveball and I ended up in PT rehab. Plot twist: book club came to me, which was amazing—but my appetizer plans? Not so much.

Fast forward to last night, when I was finally back on hosting duty. I told the ladies I’d be making the appetizer I intended to bring in March—because I’m nothing if not committed to delayed culinary follow-through.

I've made something similar in the past, but it didn't stand up to this one.

This one? A definite upgrade.

I genuinely loved everything about it. It was creamy, flavorful, and had just enough kick to keep things interesting. That said, when I make it again—and I will—I’d dial back the taco seasoning or opt for a low-sodium packet. As it sat, it felt like the salt lick of settled at the bottom, and a little less would go a long way.

I skipped the tomatoes (because apparently grocery shopping is optional now), but I did add green chiles, which turned out to be a fantastic decision. They brought a subtle heat and extra depth that really made the dip pop.

All in all, this is a crowd-pleaser through and through. Easy to throw together, big on flavor, and perfect for sharing. Highly recommend—just maybe keep a light hand on the seasoning.

Mexicali Dip

Recipe from Noshing with the Nolands

Serves 10... easily

• 1 (8 oz) block cream cheese, softened
• 2/3 c sour cream
• 1/2 c picante salsa
• 1 (1 oz) packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1/2 c shredded Monterey Jack cheese
• 1/3 c green onions, divided
• 1/3 c chopped black olives, divided
• 1/3 cup chopped fresh tomato, divided
• 1 to 2 T canned jalapeno or green chile chopped (optional)

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.