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Southwestern Dip Mix Recipe

Southwestern Dip Mix Recipe

Keep a container of this mix on hand to make dip at a moment's notice. The dip is spiced just right so it will appeal to all palates at potlucks and holiday gatherings.—Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 15 min. YIELD:96 servings


  • 1/2 cup dried parsley flakes
  • 1/3 cup dried minced onion
  • 1/3 cup chili powder
  • 1/4 cup ground cumin
  • 2 tablespoons dried minced chives
  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 cup mayonnaise
  • 1 cup (8 ounces) sour cream
  • Tortilla chips or fresh vegetables


  • 1. Combine first eight ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 12 batches (1-1/2 cups total).
  • 2. To prepare one batch of dip: Add 2 tablespoons of mix to mayonnaise and sour cream; stir until blended. Serve with chips or vegetables. Yield: 2 cups.

Nutritional Facts

1/4 cup (calculated without chips and vegetables): 264 calories, 27g fat (7g saturated fat), 30mg cholesterol, 239mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.

Reviews for Southwestern Dip Mix

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Reviewed Feb. 6, 2013

"So most the spices work in this dip except the parsley and salt. I found it to be too salty and the parsley over bearing but all the other spices taste great in it."

Reviewed Nov. 17, 2012

"Looking at this recipe I am wondering if the measurements of the chili powder and the cumin are right?"

Reviewed Oct. 20, 2012

"This is a very good dip, even with pretzels. I made it with light mayo and sour cream and it was very good. I gave this as a gift at Christmas last year and it was very well received."

Reviewed Jan. 1, 2012

"very good base recipe for a dip mix, we added more dried pepper flakes and oregano. Everyone enjoyed!"

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