Real Recipes From Real Home Cooks ®

dip essentials: dang good everything sauce

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

Fish, chicken, beef, pork, veggies, fries… did I leave anything out? I tried it on some fried calamari yesterday and I thought my tongue was going to slap my brains out. This sauce is so good, it would make a bullfrog slap a hound dog. Okay, I will shut up now… but it is really yummy. So, you ready… Let’s get into the kitchen.

(1 rating)
yield serving(s)
prep time 5 Min
method No-Cook or Other

Ingredients For dip essentials: dang good everything sauce

  • 1/2 c
    fresh buttermilk
  • 1/2 c
    mayonnaise, plain variety, i prefer duke’s
  • 1 md
    tomato, skin removed, seeded
  • 1 1/2 Tbsp
    ranch dressing seasoning mix
  • 1 - 2 Tbsp
    chipotle peppers in adobo sauce, from a can
  • 1 Tbsp
    pickle relish, dill variety
  • 2 clove
    baked garlic
  • salt, kosher variety, to taste
  • salt, kosher variety, to taste

How To Make dip essentials: dang good everything sauce

  • 1
  • 2
    You will need an immersion blender, regular blender, or food processor to make this recipe.
  • 3
    Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this Dip should last 7 – 10 days.
  • 4
    Baked Garlic I love what baking does to garlic… it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more bulbs of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use… it is easy/peasy: Note: Because baking the garlic mellows its flavor, if you decide to use raw garlic, then cut the amount in half. In this recipe it would mean cutting it from 2 baked cloves to 1 raw clove. Of course, if you are a lover of garlic, as I am, you could always add more. After all, it has been known to keep the vampires at bay.
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    Homemade Mayonnaise To be sure, there are some good store-bought mayo’s on the market (my all-time favorite is Duke’s) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen’s teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe:
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    Ranch Dressing Mix I use ranch dressing to enhance a lot of dips and dressings, but not the store-bought, chemical laden variety. This is what I use:
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    Gather your ingredients (mise en place).
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    Place all the ingredients into a blender, food processor, or use an immersion blender, and blend until completely smooth. Blend Baby Blend.
  • 9
    Properly store in the fridge until needed. FYI: An overnight stay in the fridge would help to blend the flavors.
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  • So Yummy
    Use on just about anything; like this yummy calamari. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.