Go Back
–+ servings
homemade mexican white sauce in a small white serving bowl with crispy tortilla chips on the side
Print Recipe
4.72 from 25 votes

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!
Prep Time10 minutes
Chill Time8 hours
Total Time8 hours 10 minutes
Course: Appetizer, Dip, Sauce, Snack
Cuisine: American, Mexican, Tex Mex
Servings: 6
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.

Nutrition

Calories: 138kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 366mg | Potassium: 150mg | Fiber: 1g | Sugar: 7g | Vitamin A: 433IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 0.5mg