This creamy white dipping sauce blends Miracle Whip, milk, and warm spices like cumin and garlic for a cold, tangy condiment popular at Mexican-American restaurants across the Southeast. It's best made two days ahead to let flavors fully develop.
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Combine all ingredients in a bowl and mix together until well combined.
Refrigerate for two days before serving to allow flavors to meld.
Serve cold with tortilla chips.
Store covered in the refrigerator for up to one week. Stir before serving as seasonings may settle.
Refrigerating for two days allows the garlic powder, cumin, and oregano to fully infuse into the Miracle Whip base, creating a more rounded and flavorful sauce.
Yes—this sauce is ideal for make-ahead; prepare it up to a week in advance and store it covered in the refrigerator.
Red pepper flakes add mild heat and a subtle spicy kick. Use 1/2 teaspoon for mild sauce or up to 1 teaspoon for more heat.
This sauce contains milk and Miracle Whip; check your Miracle Whip label for gluten and dairy certifications, as formulations vary by brand.
Yes, add milk 1 tablespoon at a time to reach your preferred consistency.
