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Baked Mexican Cheese Dip – Creamy, spicy, and super cheesy! The perfect dip for game day, get togethers or just because!
This cheese dip has been in the family for about at least 35 years. It became known as “The Dip” in the family, it was so popular and everyone just knew what it was. It came from a magazine with the name Baked Mexican Cheese Dip, so that is what we are calling it here.
It is loaded with cream cheese, sour cream, cheddar cheese and spicy salsa. Baked until super creamy and extra delicious, it will surely be a hit at your next get together. It is authentic Mexican….not even close! But because I got the recipe out of a magazine, I am keeping their name, since the recipe was originally theirs.
What’s In Mexican Cheese Dip
This could not be easier to throw together, just 4 ingredients I have had memorized for years!
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Cream Cheese
- Sour Cream
- Cheddar Cheese
- Hot Salsa – there isn’t much in there, so even if you don’t like things very spicy, I like to use hot for the flavor.
I love a dip you can make ahead of time and have ready for you. And this is one of those! You really just mix everything together and then heat. So you can mix it together ahead of time and then just have waiting to throw in the oven or a crockpot for when it is time to eat.
How To Make Mexican Cheese Dip
- In a large bowl mix all of the ingredients together until they are well combined.
- Spread into an oven safe baking dish and bake for about 20 minutes until hot and bubbly.
You can also make this ahead and put in a crock pot to warm for a few hours before you are ready to serve it.
How To Serve Mexican Cheese Dip
Cheese Dip is pretty much a staple in every house during football season, and this Mexican cheese dip is a fun way to mix it up! Serve with plenty of tortilla chips for dipping. You can even bulk it up by adding seasoned meat or beans.
A little hot salsa goes a long way, but if you like it extra hot, feel free to mix in extra hot sauce.
Can I Make This In The Crockpot
Absolutely! You can even make it ahead of time and have it waiting for you. Just mix all of the ingredients together and instead of putting in the oven, put it in the crockpot and have it hot and bubbly for a party! Have your crockpot on low for a couple hours, stirring every so often until it is melted and hot.
Storage
This recipe is really easy to cut in half or double depending on the size of group you are feeding. If you have leftovers just cover or place in an airtight container. You can store in the fridge for up to 5 days. You can enjoy it cold, although it does get pretty solid, so it is hard to dip. Or you can heat in the microwave, oven or even crockpot depending on how much you are reheating.
More Tasty Appetizer Recipes
- Buffalo Chicken Sliders
- White Queso
- Refried Bean Dip
- Baked Goat Cheese Dip
- Bacon Cheeseburger Dip
- Cheesy Sausage Wonton Cups
- Cheesy Corn Dip
- Hot Crab Dip
Baked Mexican Cheese Dip
Video
Ingredients
- 16 oz cream cheese, softened
- 1 cup sour cream
- 3 cups cheddar cheese, shredded
- 1/2 cup hot salsa
Instructions
- Preheat oven to 350º F
- Mix all of the ingredients together until well blended.
- Pour into an 8×8 inch baking dish. Baked for 25-30 minutes until hot and bubbly.
- Serve with tortilla chips
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I make a similar recipe but I add chopped red and green sweet peppers and green or red onion.
I might add a bit of taco seasoning or chili powder. I have not tried it yet but looks great for a change from standard cheese dip.
We just be “neighbors” as we get milk delivered from Morning Fresh Dairy too! Can’t wait to try this recipe.
Excellent recipe! I put seeded jalapeños in mine then topped it with pickled jalapeños once. Delicious!
This is one great recipe. I used mild salsa, but added some Kroger brand Spicy refried beans. It balanced the spiciness out well enough for those who don’t handle it well.
This dip was the hit of out Wednesday night Christmas party at church! Definitely putting this in the potluck recipe file.
I make half the recipe, but keep the salsa amount the same. I also add olives and use greek yogurt instead of sour cream. Sooooo good. Even better if you sub in a little pepper jack cheese.