Tuesday, November 22, 2011

Mexican White Dip

I totally made up the name of this recipe since I have no idea what else to call it!  In the Tidewater area of Virginia, every Mexican restaurant serves their version of this dip along with salsa and a big bowl of chips as an appetizer.  When I moved to Seattle I discovered that restaurants there do not serve it and no one had any idea what I was talking about when I mentioned it.

I have been stewing about this for a while and the other day I looked for a recipe on the internet.  There were several but I found a YouTube video with a woman who had the recipe given to her by the owner of Plaza Azteca in Virginia Beach so I KNOW it's the recipe for the dip I love.  I made it and took it to the office.  A couple of people turned up their nose when they asked for the ingredients and I mentioned Miracle Whip.  I know - you either love it or hate it.  After everyone else was trying it, making yummy noises and asking for the recipe, the nay sayers tried it.  I have converts!!

Mexican White Dip


1 cup Miracle Whip (I bought the "light" version)
1/2 cup milk (any fat percentage will work)
1-1/2 teaspoons cumin 
1-1/2 teaspoons garlic powder
2 teaspoons crushed red pepper flakes (this is pretty spicy so cut back a half to full teaspoon if you are "delicate"!)
1 teaspoon Mexican oregano (I just used what I had in the cabinet and it worked fine)
Dash of salt (I put Johnny's Seasoning Salt on EVERYTHING!!)

Put everything in a small mixing bowl in the order given.  Use a whisk to mix thoroughly.  You want to get all of the lumps out and incorporate the milk completely.  Cover and refrigerate for at least an hour - two would be better.  Serve with corn chips.  I picked up the cheapest corn tortilla chips I could find.  I think they taste most like the ones served in restaurants.



Enjoy!!

(By the way, I realize this post follows the one about losing weight.  I am continuing to lose - whoo hoo!! - and ate this dip in moderation...though I seriously considered giving up dinner and eating this instead!)


4 comments:

Rustown Mom said...

wow - found this recipe via Hope Studios. Never heard of it either, and I am smack dab in the middle of Tex Mex, USA. So, I'm just going to have to try it...I'll make the supreme sacrifice for science...

Jerry Callender said...

I am just 'down the street' from 2 Plaza Azteca's (Haygood and Shore Drive)and just found your recipe, which I intend to try this weekend.

I make chips myself - largest flour tortillas cut into wedges - I generally use three...a drizzle of Crisco vegetable oil to just dampen each 'chip'.

Arrange on a rack in a jelly roll pan, pinches of sea salt and a sprinkling of whatever spice one prefers. WHOLE FOODS has various Peruvian/Mexican seasonings 'pinched' on the chips and then baked at 375 for 12-13 minutes...

Christy Strecker said...

This is Perfect! Love it!

Tracy Thomas said...

I live in Virginia Beach and know the sauce you are talking about! In fact, I just had it yesterday at Senor Fox. Thanks for sharing the recipe! People out west don't know what they're missing!