jessica’s famous mexicali dip



  • 16 oz fat free sour cream
  • 1 block cream cheese (1/3 less fat is ok, fat free is not good with this recipe)
  • 1 jar salsa (i always use pace picante sauce medium. i’d stick to a traditional style salsa anyway)
  • 2 cups shredded cheddar or monterrey jack or pepper jack cheese (low fat cheese works great with this recipe. it’s more for the texture than the flavor, so use whatever you want)
  • 1 can whole black olives, drained
  • 1/2 cup taco seasoning


allow cream cheese to warm to room temp, or soften (very carefully and very lightly) in the microwave. combine cream cheese and sour cream in food processor and blend well. add remaining ingredients in the order listed, one at a time, mixing in between. the end result will be a pink colored dip. the beauty of running it all through the food processor is that, since it is not chunky, you can dip a chip in and get all the flavors on your chip. it’s a huge hit at parties. also tastes great on tacos.

since i invented this recipe basically by doing a fridge/cupboard sweep, it makes a *ton* of dip. but, it lasts pretty well in the fridge, and also will go quicker than you think. and, fair warning: if your food processor is on the smallish side, be very careful! mine is average size, and it’s full to the brim!



  1. I love this dip! It is one of my all time favorites!

    • Thanks so much!!! Sorry for my delay, wow, it’s been a long time since I’ve been on here.

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