Mexican Fiesta Dip Mix (In a Jar)

"Another great mix that makes life easier (see also "my" Hot Mexican Rub recipe #132796). I included this as part of a gift basket for my friend and of course I had to try it before giving it away. Too bad I din't read the whole recipe before making it. When not only the mix but also the dip was finished, I realised it should go in the fridge for two hours or so. I couldn't wait that long and ate it immediately. Loved it and prepared a second batch. This time I had some leftovers and I put it in the fridge. The next day it tasted even better! Yes, chilling does improve the dip! As I wanted to prepare the dip just for myself, I mixed 2 tablespoons sour cream with 2 tabelspoons low fat mayonnaise and 2 teaspoons Mexican Fiesta Dip Mix. I am considering to prepare the next batch without the dry herbs but add fresh herbs to the mix when preparing the dip. I love fresh herbs and I grow so many on my balcony. When typing this recipe I realised that I forgot to add the salt into my mix. I didn't even miss it! That's why I wrote optional next to the salt. Serve this dip with tortilla chips or fresh vegetables."
 
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photo by a food.com user photo by a food.com user
Ready In:
2hrs 5mins
Ingredients:
8
Yields:
2 cups
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ingredients

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directions

  • In a large bowl, combine the spices and store in an airtight container.
  • Attach this to the jar: Mexican Fiesta Dip. Makes two cups. In a medium mixing bowl combine 3 tablespoons of the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. (Check if you want to add more of the Dip Mix or more mayo/sour cream.).
  • Refrigerate for 2-4 hours or overnight (best).
  • If you do this at home and you have some fresh herbs around then add some. I like to add fresh chives, parsley or coriander.
  • Serve with tortilla chips (works best!)or fresh vegetables.

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Reviews

  1. I made this mix and put into small ziplock bags I found in the jewelry making section of Hobby Lobby. I added a small label w/directions on how to make the dip and will give in gift baskets. I made it for a Christmas party. My only complaint was it was too salty. So I will make another batch with 1/2 of the salt. I served w/chips and vegetables.
     
  2. When I was young, there was a barbeque dip mix I loved from Guy's Foods. It's no longer made, so I've been hunting for a recipe. By cutting the salt in half and adding a couple of tablespoons of brown sugar to this recipe, I finally have the BBQ dip mix I've been missing. I'm sure I'll enjoy making other fun modifications in the future. Thanks for the recipe.
     
  3. I made this dip for a fiesta mexican dinner for company I had..It was a hit with everyone..I have made it twice since..I make the dip and layer it in a oblong dish with mexican cheese on top with fine shredded lettuce next,diced tomatoes next and sliced black olives served with warm corn tortilla chips...Will be a regular our mexican nights..Thank U for this recipe. No longer do I have to buy deli fiesta dip, this one is so much better also...
     
  4. This is awesome. A fabulous gift to give and delicious to eat. Will agree though that it's best left overnight. I added a bit of Spanish smoked paprika to mine to give it a bit of smokiness. Divine! Thank you!
     
  5. This dip does work much better when refrigerated over night. We also did not add the salt and it wasnt missed at all. As a dip, this really didnt work well for us. We did roll boneless, skinless chicken breast in the dip and placed them in the slow cooker. Added rice and remaining dip mixture and than cooked all day. When ready to serve, added shredded cheese, sour cream and a bit of salsa. The chicken was so tender and moist, the rice had a mild spanish rice flavor, we enjoyed.
     
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