Mexicali Dip

Mexicali Dip

At a recent family gathering, my sister-in-law brought an absolutely delicious Mexicali Dip. Since my wife and I enjoyed it so much, I immediately requested the recipe so I could make it myself. I’m not exactly sure where the recipe came from, but it’s very flexible and easy to prepare. A word of warning though: It only takes one taste before you’ll be addicted!


  • 16 oz. light sour cream
  • 1 can Rotel (or similar diced tomatoes/green chiles product)
  • 1/4 c. shredded cheddar cheese
  • 1 packet Ranch dressing/seasoning mix
  • 1 can sweet corn, rinsed and drained
  • 1 can black beans, rinsed and drained


  1. Combine all ingredients in a medium bowl, stirring well to incorporate.
  2. Serve with your favorite tortilla chips, or as a side for an entrée like quesadillas.


As mentioned above, the ingredients are fairly flexible. If you don’t want to include the beans and/or corn, for instance, just leave them out (or don’t use as much of them). Or is you want more shredded cheese, add some more in. In other words, make it with what you have available to you, and to suit your own taste.

Bon Appétit!


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