Easy Homemade Cilantro Lime Ranch Dressing

Home » Side Dishes » Cilantro Lime Ranch Dressing

A simple recipe using a packet of ranch dressing mix, lime juice, cilantro and just a few other common ingredients that tastes better than any store-bought dressing.

Do you ever pop over here to South Your Mouth and think, “Dang, Mandy, for a Southern cook, you sure do make a lot of Mexican food…”?

Well, I’ll tell you why… my whole family loves it. And I never have to convince them to try a new recipe and I never hear any flack about what’s for supper when they know it’s Mexican food.

Mexican food, or to be more accurate, Americanized Mexican food, is easy to prepare, super versatile and usually pretty inexpensive so it’s easy to lean that way when making my meal plan for the week!

I’ve bought enough Cilantro Lime Ranch from the grocery store to know I don’t love any of it. And I made a recipe or two I found online and never thought they were worth the effort. So I decided to make my own.

I wanted the recipe to be EASY and delicious so I knew exactly where to start: with a packet of ranch dressing mix.

Since I always whip up my ranch dressing mix with buttermilk instead of regular milk, I knew EXACTLY how to bring the lime juice into things – by making a “homemade” buttermilk from the acidic lime juice mixed with regular milk.

And when I’ve got a fresh lime on-hand, of course I’m going to zest that sucker and wring every bit of flavor out of that lime.

INGREDIENTS FOR EASY CILANTRO LIME RANCH

• Packet of Ranch Dressing Mix
• Lime juice & zest
• Milk
• Mayonnaise
• Onion Powder
• Cilantro

NOTES ABOUT MAKING EASY CILANTRO LIME RANCH

• I like this best a little on the thin side (as you can see in the photos) so I use 1 cup of milk. If you prefer a thicker dressing, use 3/4 cup milk instead of a full cup.
• Combining the lime juice and milk first allows it to thicken like buttermilk before we mix the other ingredients together.  
• Don’t use a metal mixing bowl as the citric acid in lime juice may react with certain metals.
• For AVOCADO Cilantro Lime Ranch, reduce mayo to 3/4 cup, add one mashed avocado and a pinch of salt. PRO TIP: to easily mash the avocado, scoop out the pulp then add to a zip-top bag. Seal the bag then use your hands to mash it into a creamy paste. Snip one corner off the bag (about an inch wide) then squeeze the avocado into the bowl. 

RECIPES TO USE WITH EASY CILANTRO LIME RANCH

Whether you drizzle it on top or serve it with an easy side salad, these recipes are perfect alongside Easy Cilantro Lime Ranch:

Chipotle Chicken Taco Meat - An easy, flavor-packed recipe using ground chicken and canned chipotle peppers in adobo sauce that’s surprisingly low in fat, calories and carbs for tacos, burrito bowls and anything else taco meat is used with. 

Smothered Beef & Bean Burrito Bake - An easy Mexican-inspired casserole recipe made from flour tortillas stuffed with ground beef, cheese and refried beans smothered in a savory queso sauce that comes together right in the oven. 

3-Ingredient Crock Pot Chicken Tacos - A super simple slow cooker recipe for shredded Mexican chicken taco meat made with chicken breasts perfect for tacos, burritos, rice bowls and more made with only three ingredients. 

Chipotle Shrimp Tostada Bites - A super fun and easy appetizer recipe made with tortilla chips, chipotle glazed shrimp and guacamole sprinkled with a confetti of red onion and cilantro. 

Taco Rice with Queso - A one-pan skillet dinner recipe made with ground beef, taco seasoning and Mexican style rice drenched in an easy queso cheese sauce. 

Recipe for Easy Homemade Cilantro Lime Ranch Dressing

Easy Homemade Cilantro Lime Ranch Dressing

Yield: 2 Cups

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinInactive time: 30 MinTotal time: 40 Min

A simple homemade recipe using a packet of ranch dressing mix, lime juice, cilantro and just a few other common ingredients that tastes better than any store-bought dressing.

Ingredients

• 1 1-oz packet ranch dressing mix
• 1 lime
• 3/4 - 1 cup milk (see notes)
• 1 cup mayonnaise
• 1/2 teaspoon onion powder
• 1/4 cup minced cilantro (packed)

Instructions

1. Zest and juice the lime. Add zest, 1 tablespoon of lime juice and milk to a glass or plastic mixing bowl. Stir well then set aside for 10 minutes.
2. Add ranch dressing mix, mayo, onion powder and cilantro then whisk until smooth.
3. Add more lime juice or cilantro if desired.
4. Refrigerate at least 30 minutes before using so the dressing can thicken.
5. Refrigerate in an airtight container to store up to 2 weeks (or whatever the expiration date is on your milk).

Notes

• I like this best a little on the thin side (as you can see in the photos) so I use 1 cup of milk. If you prefer a thicker dressing, use 3/4 cup milk instead of a full cup.
• Combining the lime juice and milk first allows it to thicken like buttermilk before we mix the other ingredients together.  
• Don’t use a metal mixing bowl as the citric acid in lime juice may react with certain metals.
• For AVOCADO Cilantro Lime Ranch, reduce mayo to 3/4 cup, add one mashed avocado and a pinch of salt. PRO TIP: to easily mash the avocado, scoop out the pulp then add to a zip-top bag. Seal the bag then use your hands to mash it into a creamy paste. Snip one corner off the bag (about an inch wide) then squeeze the avocado into the bowl.

https://www.southyourmouth.com/2023/10/easy-homemade-cilantro-lime-ranch.html

Images and text © South Your Mouth LLC 2023

Homemade Cilantro Lime Ranch dressing, Cilantro Lime Ranch, Cilantro Lime Ranch dressing, cilantro, lime, ranch, dressing, hidden valley, homemade, fresh, easy, quick, best, restaurant, mexican, avocado, how to, zest

salad, dressing

american

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Crock Pot Mexican Street Corn Dip

A creamy, cheesy slow cooker party dip recipe with all the flavors of hot Mexican Street Corn served warm with tortilla chips.

JUMP TO RECIPE

You may remember my recipe for Mexican Street Corn (Esquites), which is an off-the-cob version of Elotes, the famous street food in Mexico where hot roasted cobs of corn are slathered with crema or mayo then dusted with chili powder and cojita cheese then eaten on a stick like a corndog or candy apple.

Man, dang! My mouth is watering just thinking about it.

I decided to combine Mexican Street Corn with my Creamy Corn Salsa (equally drool-inducing and currently holding the #1 spot as BOTH my daughters’ favorite dip) to make a hot dip for tortilla chips.

AND make it in a slow cooker because football season and the upcoming holidays mean we’re all going to be reaching for our crock pots and recipe books for some crowd-pleasing party dips!

INGREDIENTS FOR CROCK POT MEXICAN STREET CORN DIP

• Canned Mexicorn or Fiesta Corn
• Cream cheese
• Queso fresco cheese
• Mayo
• Milk
• Diced red onion
• Diced, seeded jalapeno pepper
• Spices: Cumin, garlic powder, chili powder
• Zest & juice of a lime
• Chopped cilantro

8 NOTES WORTH READING

1. This recipe uses Queso Fresco instead of Cojita (which is traditionally served on Mexican Street Corn) because it is softer and melts better. If you can’t find Queso Fresco, substitute shredded Colby Jack cheese in the dip then top with grated Cojita (or parmesan could be substituted for topping the dip if you already have some on-hand). 
2. The Mexicorn (also called Fiesta Corn) used in the recipe is canned yellow corn with red and green peppers. If you can’t find it, just substitute regular corn.
3. You can also 4 10-oz bags frozen “steam-in-the-bag” Southwestern-style corn.
4. You can prepare the dip on the stove, set to low heat, if needed then transfer to a crock pot or chafing dish to keep warm. 

5. The dip is NOT spicy. If you would like some heat, add in some of the jalapeno seeds or add cayenne pepper.
6. Be sure to set the crock pot to Warm once everything is melty and creamy. If the dip cooks too long the onions and jalapenos become too soft and the cheese could get punky.
7. Don’t skip the lime. For one reason, it’s a key ingredient in traditional Mexican Street Corn. But also, I have had it both ways and the lime really makes the flavors pop and cuts through all of the creaminess. 
8. Adding the lime juice at the end ensures the acid in the juice doesn’t cause the creamy dip to look curdled or separated. 

Recipe for Crock Pot Mexican Street Corn Dip

MORE HOT DIPS TO TRY!

CRISPY BAKED JALAPENO POPPER DIP - Gooey cheese and jalapeno peppers baked under an extra crispy breadcrumb coating that crunches just like the famous fried appetizer. 

PIGS IN A BLANKET CHILI CHEESE DIPPERS - Pigs-In-a-Blanket baked around an easy chili-cheese dip for dunking makes for bite-sized chili-cheese dogs. 

HOT CHICKEN SALAD - A retro appetizer recipe made with chicken, almonds, cheese and celery topped with crushed potato chips served as a dip or entree. 

ROTEL SAUSAGE DIP - A classic party dip recipe with Rotel tomatoes, sausage and cream cheese served with tortilla chips perfect for crock pots, tailgating and gameday!

Crock Pot Mexican Street Corn Dip

Yield: 25 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M

A creamy, cheesy slow cooker party dip recipe with all the flavors of hot Mexican Street Corn served warm with tortilla chips.

Ingredients

• 4 11-oz cans Mexicorn
• 1 8-oz block cream cheese
• 1/2 cup mayonnaise
• 1/4 cup milk
• 1 cup diced red onion
• 1 jalapeno pepper, seeded, diced
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 1/2 teaspoon chili powder, plus more
• 1/2 teaspoon salt
• 1 12-oz block queso fresco, divided
• 1 lime
• 3/4 cup chopped cilantro

Instructions

1. Add corn to a colander and allow to drain well while prepping everything else.
2. Add cream cheese then next eight ingredients (through salt) to crock pot.
3. Crumble or shred 3/4 of the queso fresco then add to crock pot. Finely grate or crumble remaining 1/4 queso fresco then refrigerate until later.
4. Add drained corn then gently stir. The cream cheese can stay on the bottom of the crock pot – no need to try to stir it until it’s melted.
5. Heat dip on Low for 3-4 hours or High for 1-2 hours, stirring occasionally. When cream cheese has melted and everything can be easily stirred, set to Warm until ready to serve.
6. When ready to serve, zest and juice the lime then stir both the zest and juice into corn mixture.
7. Top corn dip with cilantro, reserved queso fresco and additional chili powder then serve with tortilla chips.

Notes

• Mexicorn (also called Fiesta Corn) is canned yellow corn with red and green peppers. If you can’t find it, just substitute regular corn.
• You can also use 3 15-oz cans Fiesta Corn or 4 10-oz bags frozen “steam-in-the-bag” Southwestern-style corn (just whatever gets you about 40-45 ounces… it doesn’t have to be exact)
• Queso Fresco is very similar to Cojita (which is traditionally served on Mexican Street Corn) but it is softer and melts better. If you can’t find Queso Fresco, substitute shredded Colby Jack cheese in the dip then top with grated Cojita (or parmesan could be substituted for topping the dip if you already have some on-hand). 
• The dip is NOT spicy. If you would like some heat, add in some of the jalapeno seeds or add cayenne pepper.
• Be sure to set the crock pot to Warm once everything is melty and creamy. If the dip cooks too long the onions and jalapenos become too soft.
• Adding the lime juice at the end ensures the acid in the juice doesn’t cause the creamy dip to curdle or separate. 
• 1 lime should yield about 2-3 tablespoons of juice. Don’t use more than 2-3 tablespoons.
• Don't skip the lime. I made this with once without it and it was just sorta… blah. The lime makes the flavors pop and cuts through all of the creaminess. 
• This can be prepared on low on a stovetop then held warm in a slow cooker.

https://www.southyourmouth.com/2023/10/crock-pot-mexican-street-corn-dip.html

Images and text © South Your Mouth LLC 2023

Crock Pot Mexican Street Corn Dip, slow cooker Mexican Street Corn Dip, Mexican Street Corn Dip, hot, warm, corn dip, mexican street corn, mexicorn, fiesta, cream cheese, mayo, creamy, slow cooker, crock pot, best, how to, tailgating, party, football, crowd, tortilla chips, southwestern, original, recipe

appetizer, dip

Mexican

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Crispy Baked Jalapeno Popper Dip

An easy hot dip recipe with creamy, gooey cheese and jalapeno peppers baked under an extra crispy breadcrumb coating that crunches just like the famous fried appetizer. 

JUMP TO RECIPE

OK, I’m RUSHING to get this recipe out to you because you NEED it for Super Bowl Sunday this weekend!!

I made this on a whim earlier in the week when I found out we had company coming in to stay a few days. I wasn’t sure what time they were arriving and wanted to have something everyone could gnarl on if they got here well before suppertime.

I was going to make my pimento cheese then realized I didn’t have any pimentos. I spotted a jar of jalapenos and decided I’d just use those.

And THEN I had what I thought was an appetizer epiphany and concocted this recipe. I got to thinking about jalapeno poppers.

You know, the fried ones you get at just about anywhere that has a Happy Hour or serves chicken tenders? Stuffed with creamy cheese, coated in breadcrumbs and fried?

I thought I was an absolute GENIUS for making a crispy breadcrumb topping on my dip because it would be JUST LIKE the famous bar food poppers.

I was all Oh my God, I am so good at this. Look at me inventing recipes out of thin air. I am soooo special and talented.

And then I hopped online to see that I am not, in fact, the first person to think of this. There are a few other recipes out there that are very similar.

I will say this, though... my idea for using the Shake N’ Bake coating instead of plain panko or regular breadcrumbs was a gamechanger!

You’ll mix the Shake N’ Bake in a little butter and when the dip is done, that topping is so crispy and crunchy, it feels like you’re eating a real fried popper.

So, there. Maybe I’m special after all.

5 NOTES ABOUT CRISPY BAKED JALAPENO POPPER DIP

1. You'll need about 4 cups shredded cheese total. Ordinarily I would never recommend using pre-shredded cheese but it works fine in this recipe if you’d like to use it.
2. Use any variety of Shake N’ Bake seasoned coating mix (not glaze). I used Extra Crispy in this batch but I bet the Parmesan Crusted variety would be awesome. The “pork” or “chicken” varieties don’t actually taste like the meat, they’re just seasoned with spices that go well with them.
3. By “pickled” jalapeno slices, I mean the kind in the jar typically used for nachos, stocked in the pickle section of the grocery store. 
4. If you’d like your dip to be extra spicy, spoon out extra jalapeno seeds from the bottom of the jar.
5. If you don't want your dip to be spicy remove seeds from the jalapeno slices. Or pick a recipe without jalapenos. HA! Just kidding. Sort of.

MORE HOT DIPS TO TRY!

CROCK POT MEXICAN STREET CORN DIP - A creamy, cheesy slow cooker party dip recipe with all the flavors of hot Mexican Street Corn served warm with tortilla chips. 

PIGS IN A BLANKET CHILI CHEESE DIPPERS - Pigs-In-a-Blanket baked around an easy chili-cheese dip for dunking makes for bite-sized chili-cheese dogs. 

HOT CHICKEN SALAD - A retro appetizer recipe made with chicken, almonds, cheese and celery topped with crushed potato chips served as a dip or entree. 

ROTEL SAUSAGE DIP - A classic party dip recipe with Rotel tomatoes, sausage and cream cheese served with tortilla chips perfect for crock pots, tailgating and gameday!

Recipe for Crispy Baked Jalapeno Popper Dip

Crispy Baked Jalapeno Popper Dip

Yield: 3 Cups

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

An easy hot dip recipe with creamy, gooey cheese and jalapeno peppers baked under an extra crispy breadcrumb coating that crunches just like the famous fried appetizer.

Ingredients

• 8-oz sharp cheddar cheese
• 8-oz mozzarella cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3/4 cup pickled jalapeno slices, divided
• 1 envelop Shake N’ Bake (any flavor)
• 2 tablespoons butter, melted

Instructions

1. Preheat oven to 350 degrees.
2. Shred cheddar and mozzarella cheeses then add to a mixing bowl.
3. Add mayo, sour cream, garlic powder and onion powder then stir well.
4. Drain jalapeno slices well. Set aside 1/4 to garnish later then dice the remaining 1/2 cup. Stir diced jalapenos into cheese mix.
5. Spoon mixture into a small pie plate or shallow oven-safe bowl.
6. In a separate bowl, combine melted butter with Shake N’ Bake then stir with a fork. Sprinkle coating evenly over cheese mixture.
7. Bake for 30-35 minutes or until cheese is bubbly around the edges and coating is starting to brown.
8. Garnish with reserved jalapeno slices then serve warm with crackers.

Notes

• Use any variety of Shake N’ Bake seasoned coating mix (not glaze). The “pork” or “chicken” varieties don’t actually taste like the meat, they’re just seasoned with spices that go well with them.
• By “pickled” jalapeno slices, I mean the kind in the jar typically used for nachos, stocked in the pickle section of the grocery store. 
• If you’d like your dip to be extra spicy, spoon out extra jalapeno seeds from the bottom of the jar then stir into mixture.

https://www.southyourmouth.com/2023/02/crispy-baked-jalapeno-popper-dip.html

Images and text © South Your Mouth LLC 2023

Jalapeno Popper Dip, Baked Jalapeno Popper Dip, jalapeno popper appetizer, best, dip, appetizer, crispy, crunchy, breadcrumbs, panko, shake n bake, mozzarella, cheese, baked, easy, recipe

appetizer

american

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Southern Shrimp Dip

A party pleasing appetizer recipe with shrimp, cream cheese, Cajun seasoning and tons of flavor perfect on crackers.

JUMP TO RECIPE

The Super Bowl is right around the corner so I’ve been thinking about what kind of spread I want to put out for the big game.

Not that I can even tell you which teams are in the playoffs. My family has been tossing around the cold from hell for the last month and ALL. OF. THEM. have been cooped up at home for Christmas break (including Husband) so I’m about half crazy right now. 

I look forward to Super Bowl Sunday for totally different reasons than most folks. Since the game is always played on a school night and we were always sticklers for the kids getting a good night’s sleep (plus we turn into pumpkins when the sun goes down), we started our own little tradition years ago and are still keeping it going.

I decorate and make appetizers like we’re having a football party. I shove small tables together around the coffee table in the living room and make an entire island of snacks and finger foods. We pile around when the game comes on, eat our faces off, watch the game (and commercials), enjoy the halftime show (or stare in confused silence depending on the year) then the kids go to bed before the second half starts. 

I think this is “special” to us because we’re one of those families who eats supper together every night (complete with vegetables and the blessing) and we eat at the table. With no TV. 

One of The Boy’s friends was over at suppertime when I was setting the table one night. He chuckled and said, “What, are we gonna have a big family dinner or something?” And the kids were all like… Uh… yeah. Duh? 

I legit thought most people do it like we do but according to my teenagers and their friends, it’s not as common as I thought. For what it’s worth, my kids' friends love it. More than a few have told my kids and/or me they like suppertime at our house.

So anyway, NOT having a sit-down supper, eating party food instead, AND doing it in the living room around APPETIZER ISLAND is something my family really looks forward to. And so do I.

A FEW NOTES ABOUT MAKING SOUTHERN SHRIMP DIP

• If you don’t have pimento cheese, you can make some using my recipe (recipe here), you can buy some (usually in the deli section near the other sandwich spreads and coldcuts) OR, you could substitute the pimento cheese with 2 cups shredded cheddar cheese and 1/3 cup of mayo.
• You can substitute salad shrimp with larger steamed or boiled shrimp, chilled then chopped into ½-inch pieces.
• For a creamier texture, allow pimento cheese to come to room temperature before preparing recipe.
• The horseradish, hot sauce and Liquid Smoke are all optional BUT, my opinion is that the dip is so delicious because of each of them.

This dip is PERFECT for any party but especially football and tailgating parties because it makes a TON and it’s served cold so you can have it outside without worrying about it being in the sun or heat.

I usually just serve this with crackers. I don’t exactly know WHY but I think this is best served on the Town House brand butter crackers (like Ritz but oval shaped and little more buttery tasting to me). I used water crackers in these photos because that’s what I had on-hand but I recommend butter crackers. 

Recipe for Southern Shrimp Dip

Southern Shrimp Dip

Yield: 1 Quart

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinTotal time: 10 Min

A party pleasing appetizer recipe with shrimp, cream cheese, Cajun seasoning and tons of flavor perfect on crackers.

Ingredients

• 1 24-oz bag frozen salad shrimp, thawed
• 2 8-oz packs cream cheese, at room temperature
• 1 cup pimento cheese (see notes)
• 3 tablespoons prepared horseradish
• 1 tablespoon hot sauce
• 1 teaspoon Liquid Smoke
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon garlic powder
• 1 cup finely diced onion
• 1 cup minced green onions

Instructions

1. Spread shrimp onto paper towels or clean kitchen towels to dry off a bit while the rest of the recipe is made.
2. Combine cream cheese and pimento cheese in a large bowl then mix on medium speed with an electric mixer for 2 minutes.
3. Add horseradish, hot sauce, Liquid Smoke, Cajun seasoning, garlic powder and diced onion (not green onions) then continue mixing until well combined.
4. Fold in shrimp and green onions. Taste for seasoning then add more Cajun seasoning to taste.
5. Refrigerate in an airtight container overnight or at least 4 hours. Serve with crackers.

Notes

• For the pimento cheese, you can make some using my recipe (recipe here), you can buy some (usually in the deli section near the other sandwich spreads and coldcuts) OR, you could substitute the pimento cheese with 2 cups shredded cheddar cheese and 1/3 cup of mayo.
• You can substitute salad shrimp with larger steamed or boiled shrimp, chilled then chopped into ½-inch pieces.
• For a creamier texture, allow pimento cheese to come to room temperature before preparing recipe.
• The horseradish, hot sauce and Liquid Smoke are all optional BUT, my opinion is that the dip is so delicious because of each of them.

https://www.southyourmouth.com/2022/01/southern-shrimp-dip.html

Images and text © South Your Mouth LLC 2022

Southern Shrimp Dip, Shrimp Dip, shrimp, salad shrimp, tiny shrimp, dip, salad, appetizer, cajun, southern, cream cheese, pimento cheese, mayo, mayonnaise, best, how to, original, recipe, football, tailgating, super bowl, party, seafood, cold, chilled, cajun Shrimp Dip

appetizers, dip

cajun, southern

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Shut Yo Mouth Sauce

Home » Side Dishes » Shut Yo Mouth Sauce

A zesty dipping sauce somewhere between Freddy’s Fry Sauce and Chick-Fil-A Sauce made with a splash of pickle juice, that’s perfect for everything from French fries to chicken tenders to burgers to fried shrimp!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT TO EAT IT WITH
3. WHERE THE NAME CAME FROM

I woke up today and had a massive craving for French fries! Well, actually, I had a craving for fry sauce. Hello, peri-menopause, you wretch! So happy to have survived puberty and pregnancies to deal with mood swings, acne, cravings and bouts of random nausea all over again.

Hey, at least the hot flashes are new! It’s all awesome. It’s super awesome.

ANYway… I make this sauce, somewhat inspired by the fry sauce at Freddy’s (Freddy’s Frozen Custard & Steakburgers – my hands-down favorite burger chain) that I love to eat with, well, french fries, of course, but all sorts of other things too!

We use this sauce as a condiment and pull it out of the fridge for everything from burgers to fish sticks to vegetables to chicken fingers.

TRY SHUT YO MOUTH SAUCE WITH:

• Burgers and chicken sandwiches
• Grilled chicken and fish or Baked Blackened Cod
• Dipping sauce for veggie platters
• Roasted Brussels Sprouts and asparagus
• French fries and tater tots
• Chicken nuggets, chicken fingers and Crispy Chicken Fritters
• Fried fish and shrimp
• Po’ Boys
• Potato Wedges and Lipton Onion Roasted Potatoes
• Fish sticks and Salmon Patties
• Garlic Parmesan Roasted Broccoli 

When I first concocted this sauce I was looking for something that fell between Chick-Fil-A Sauce and Freddy’s Fry Sauce, that leaned more toward the sauce at Freddy’s.

Since Chick-Fil-A sauce is primarily mayo and barbeque sauce, I knew to use those. But I didn’t want it to be too sweet so I experimented from there and arrived at this recipe.

I never knew if it was 'Chick-Fil-A brain' or if this is an actual ingredient in Freddy’s Fry Sauce but for some reason, I just knew the sauce needed dill pickle juice. In the back of my mind I figured I’d probably want to have it with fish sticks too so the dill pickle juice brought in a little tartar sauce vibe.

UPDATE: I’ve just been browsing online and see most copycat recipes for Freddy’s Fry Sauce have pickle juice. I legit did not know that when I created this recipe! If I ever become a superhero, maybe one of my powers will be flavor profiling. 

And finally, I wanted spices, not just a bowl of mixed-up condiments so I added a hefty amount of those too. Sometimes I add dried thyme or cayenne pepper but for the most part I stick with the basics: paprika, garlic powder, onion powder and black pepper.

Since I was craving the sauce, I decided to make Perfect Roasted Potato Wedges to dip in the sauce! And since I still wasn’t over it, I pulled it out again at supper to dip my asparagus in!

WHY IS IT CALLED SHUT YO MOUTH SAUCE??

Well, three reasons... 1- I didn’t know what else to call it, 2- there are a gozillion recipes out there simply called Fry Sauce and 3- the whole ‘shut your mouth’ thing has been a joke around here for a while. 

Very often when I try to explain what I do for a living and the name of the blog comes up (south your mouth) people will say something like, “And I sure will check that website out… what’s it called again? Shut Your Mouth?” Seriously, I get called That Shut Your Mouth Woman more times than I'd like to admit.

So when something is particularly delicious around here, the standing joke is to say SHUT YO MOUTH, that’s good! So, that’s what I’m calling the sauce because it’s a family favorite and has become somewhat of a staple.

UPDATE 2: Now that the sauce officially has a name, my entire family HOLLERS, shut yo' mouth! every time they drag it out of the fridge. Which is often.  So if you pull up in the driveway someday and it sounds like we're about to throw down, we're probably just eating supper.

TRY SHUT YO MOUTH SAUCE WITH:

• Burgers and chicken sandwiches
• Grilled chicken and fish or Baked Blackened Cod
• Dipping sauce for veggie platters
• Roasted Brussels Sprouts, broccoli and asparagus
• French fries and tater tots
• Chicken nuggets, chicken fingers and Crispy Chicken Fritters
• Fried fish and shrimp
• Po’ Boys
• Potato Wedges and Lipton Onion Roasted Potatoes
• Fish sticks and Salmon Patties
• Garlic Parmesan Roasted Broccoli 

Recipe for Shut Yo Mouth Sauce

Shut Yo' Mouth Sauce

Yield: Approximately 1 cup

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinTotal time: 5 Min

A zesty dipping sauce somewhere between Freddy’s Fry Sauce and Chick-Fil-A Sauce made with a splash of pickle juice, that’s perfect for everything from French fries to chicken tenders to burgers to fried shrimp!

Ingredients

• 1 cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon barbeque sauce
• 2 teaspoons dill pickle juice
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Instructions

1. Combine all ingredients then mix well.
2. Refrigerate in an air-tight container.
3. Store up to 4 weeks.

Notes

Sometimes I add dried thyme and/or cayenne pepper as well. Feel free to make it your own!

https://www.southyourmouth.com/2021/05/shut-yo-mouth-sauce.html

Images and text © South Your Mouth LLC 2021

Shut Your Mouth Sauce, Fry sauce, dipping sauce, chick-fil-a, freddy’s, zax, zaxby’s, remoulade, tartar, pickle juice, pickle brine, mayo, mayonnaise, ketchup, barbeque, bbq, condiment, spicy, best, how to, French fries, chicken, recipe, your, yo', ya

sauces, condiments

american

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER