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–+ servings
Mexican White Sauce

Creamy Mexican White Sauce That's Easy and Irresistible

Discover the magic of this Creamy Mexican White Sauce, elevating your dishes with a tangy twist that's easy to make.
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Prep Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Creamy Salad Dressing (e.g., Miracle Whip™) a vegan salad dressing can replace for a dairy-free option
  • 0.25 cup Milk any plant-based milk works for vegan version
  • 1 teaspoon Crushed Red Pepper Flakes adjust according to taste preference
  • 1 teaspoon Ground Cumin chili powder can be a substitute
  • 0.5 teaspoon Garlic Powder fresh minced garlic can be used for a stronger flavor
  • 1 teaspoon Dried Oregano use fresh oregano if available, slightly more
  • to taste Salt adjust to your liking

Equipment

  • Mixing Bowl
  • Whisk
  • airtight container

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together 1 cup of creamy salad dressing, ¼ cup of milk, and the spices: 1 teaspoon of crushed red pepper flakes, 1 teaspoon of ground cumin, ½ teaspoon of garlic powder, 1 teaspoon of dried oregano, and salt to taste. Continue mixing until smooth and well-integrated.
  2. Check the consistency of your Mexican White Sauce. If too thick, gradually add more milk, one tablespoon at a time, stirring continuously until pourable.
  3. Transfer the sauce to an airtight container and refrigerate for at least 2 hours to enhance the flavors and thickening.
  4. Before serving, stir to mix any settled ingredients and use generously on tacos, nachos, or as a dipping sauce.

Nutrition

Serving: 2tablespoonsCalories: 100kcalCarbohydrates: 5gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 150mgPotassium: 30mgSugar: 1gCalcium: 10mg

Notes

Store in an airtight container in the fridge for up to 5-7 days. It won’t freeze well due to texture changes.

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