This restaurant style Mexican white sauce is a beloved staple chip dip you’re practically guaranteed to find at any Mexican restaurant in the state of Virginia. It’s also a regionally specific thing, and one you won’t find with an easy to buy from the store counterpart. Our copycat recipe let’s you enjoy this creamy, zesty white salsa from the comfort of your own home!

One of the best parts of going out for Mexican food is definitely the endless basket of chips.

And sure traditional salsa is delicious, but have you had Mexican white sauce?

This zesty white chip dip is so delicious and something I look forward to every time we go out.

But it’s actually super easy to make at home too, so now when the craving hits I just whip up this at home version of our beloved Virginia white sauce.

Paired with crispy tortilla chips it’s the perfect snack, or appetizer, for virtually any occasion!

What Is Mexican White Sauce?

Mexican white sauce is also known as white ranch, or sometimes even white salsa, in different parts of the South.

In the 1970’s, the Mexican restaurant craze that swept through our area brought this white sauce in as a salad dressing.

People quickly started realizing how yummy it was when you dunked tortilla chips into it, it became a bit of a phenomenon that caught on, and soon it became a beloved regional condiment that was a mainstay on menus.

It’s most popular in Virginia where it originated, and where if you can’t find it today, there’s an issue.

Ingredients

This Mexican white sauce recipe is easy to make, especially when you consider that it only requires a handful of simple ingredients to come together.

To make this you’ll need:

Miracle Whip– I don’t often recommend it, but in this recipe it makes the perfect base and is the only option for the unique flavor this chip dip is supposed to have.
Sour Cream– Use full fat for the best flavor
Milk– The amount you will need will vary based on the consistency you want
Lime Juice– Fresh is best!
Seasonings– A blend of crushed red pepper, cumin, garlic powder, oregano, cayenne pepper, and salt come together to give this dip it’s full bodied flavor.

Once you’ve gathered all of your ingredients, you’re ready to whip up a batch of this Mexican white sauce recipe!

How To Make

This Mexican white sauce chip dip is so easy to make. It only takes a few minutes!

Just add all of the ingredients to a small mixing bowl, except for the salt, and whisk them all together until evenly combined with a smooth & creamy texture.

Taste the sauce and then season it will salt to your desired preference. Start with less, and add more only if needed.

Cover and chill for at least 8 hours, but up to 24 hours.

Serve and enjoy!

Storing Leftovers

Store leftover Mexican white sauce in a sealed jar in the fridge for up to 5 days.

Serving Suggestions

Mexican white sauce is delicious with chips but also yummy as a dip for veggies or even spooned over a southwest style salad.

It’s also great spooned over tacos, or as a spread on the inside of the shell. Similarly, spread it on the inside of a tortilla before making homemade quesadillas for an easy flavor upgrade.

It’s also great to enjoy as a condiment, whether it’s as a dipping sauce for crispy french fries or drizzled over baked potatoes.

Pretty much anything you would use sour cream on or with, well then this sauce can be used instead!

Tips and Tricks

If you don’t have Miracle Whip you can substitute mayonnaise, but for the best results I recommend using Miracle Whip as the base.
Start with the lesser amount of milk. You can always add more if needed, just until the dip reaches your desired thicker or thinner consistency.
Cayenne pepper is optional, but recommended if you like a little bit of kick.
Many people have asked if this really needs to chill for at least 8 hours, or up to 24, and the answer is yes- it absolutely does. Freshly made this Mexican ranch will taste good, but not really great. The flavors need time to meld, marry, and build to give it the truly great flavor you want.

Other Easy Salsa Recipes

Mexican white sauce is a yummy chip dip you can make right at home.

Make it and enjoy!

Looking for other easy salsa recipes to enjoy?

Try these:

If you’ve tried this MEXICAN WHITE SAUCE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Restaurant Style Mexican White Sauce Recipe

Restaurant style Mexican white sauce is a beloved staple chip dip you're practically guaranteed to find at any Mexican restaurant in the state of Virginia. It's also a regionally specific thing, and one you won't find with an easy to buy from the store counterpart. Our copycat recipe let's you enjoy this creamy, zesty white salsa from the comfort of your own home!

4.72 from 25 votes

Print Pin Rate

Course: Appetizer, Dip, Sauce, Snack

Cuisine: American, Mexican, Tex Mex

Prep Time: 10

Chill Time: 8

Total Time: 8 10

Servings:

Calories: 138kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 cup miracle whip
1 cup sour cream
1/3 - 1/2 cup milk
1 tsp crushed red pepper
2 tbsp lime juice
3/4 tsp cumin
1 1/2 tsp garlic powder
1 tsp dried oregano
pinch cayenne pepper optional
salt to taste

US Customary - Metric

Instructions

Add all of the ingredients, except the salt, to a small mixing bowl.
1 cup miracle whip, 1 cup sour cream, 1/3 - 1/2 cup milk, 1 tsp crushed red pepper, 2 tbsp lime juice, 3/4 tsp cumin, 1 1/2 tsp garlic powder, 1 tsp dried oregano, pinch cayenne pepper
Whisk them all together until evenly combined, and the sauce is smooth & creamy.
Taste and add/adjust salt, as needed.
Transfer the sauce to to an airtight container & refrigerate for at least 8 hours, and up to 24 hours, to let the flavors meld.
Serve with tortilla chips and enjoy!

Notes

If you don't have Miracle Whip you can substitute mayonnaise, but for the best results I recommend using Miracle Whip as the base.
Start with the lesser amount of milk. You can always add more if needed, just until the dip reaches your desired thicker or thinner consistency.
Cayenne pepper is optional, but recommended if you like a little bit of kick.
Many people have asked if this really needs to chill for at least 8 hours, or up to 24, and the answer is yes- it absolutely does. Freshly made this Mexican ranch will taste good, but not really great. The flavors need time to meld, marry, and build to give it the truly great flavor you want.