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dip essentials: dilly dill dipping sauce

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I am working on a new recipe for chicken tenders, and I thought it was high time I pulled out and revamped my favorite chicken dipping sauce. As you can see, it is extremely easy to make, and you probably already have the ingredients, lurking about your kitchen cupboard. I love recipes with dill in them, and this one is no exception. I not only have dill relish; in addition, I added some freshly chopped dill. Add to that the vinegar and Frank’s hot sauce, and it has just the right amount of kick to spice up whatever you choose to dip in it. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For dip essentials: dilly dill dipping sauce

  • PLAN/PURCHASE
  • 1/2 c
    mayonnaise, plain variety
  • 3 Tbsp
    brown mustard, i prefer grey poupon
  • 1 1/2 Tbsp
    pickle relish, dill variety
  • 1 Tbsp
    dill weed, finely chopped
  • 1 tsp
    rice wine vinegar
  • 1 tsp
    hot sauce, i prefer frank’s
  • 1 tsp
    dehydrated onions, ground to a powder
  • 1/4 tsp
    white pepper freshly ground
  • 1/4 tsp
    smoked spanish paprika

How To Make dip essentials: dilly dill dipping sauce

  • 1
    PREP/PREPARE
  • 2
    I do not usually add salt to this recipe; however, the option is yours to choose. Remember good chefs, taste their food before serving, and season accordingly.
  • 3
    If you have the time, this recipe really benefits from spending the night in the fridge. It gives the ingredients a chance to get to know each another.
  • 4
    Not all hot sauces are created equal. The reason that I like Frank’s Hot Sauce so much is that it is not as screamingly hot as other brands, and it has this unique vinegary taste to it that compliments recipes, such as this one. If you are using another type of hot sauce, add a small bit at a time, and then taste. You can always make it hotter, but it would be extremely difficult to reverse the heat.
  • 5
    I love the flavor that smoked Spanish paprika brings to this dip; however, you do not have that brand, use whatever one you have handy.
  • 6
    Gather your Ingredients (mise en place).
  • 7
    Add the ingredients to a small mixing bowl.
  • 8
    Thoroughly mix all the ingredients together, and do a final tasting for proper seasoning.
  • 9
    Store in a tightly sealed glass container in the fridge, until ready for serving.
  • 10
    Chef’s Note: If properly stored, it should stay fresh for 7 – 10 days.
  • 11
    PLATE/PRESENT
  • 12
    I love serving this sauce with chicken tenders, but I think it would also work drizzled over a nice sautéed piece of trout. Enjoy.
  • Stud Muffin
    13
    Keep the faith, and keep cooking.
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