This tasty and spicy creamy Sriracha dip can be eaten with chips or veggies, and it can also be used as a condiment in place of mayonnaise, sour cream, or crema.
Ingredients
8 oz Sour Cream (Reduced Fat Is Okay)
8 oz Mayonnaise (Reduced Fat Is Okay)
⅓ to ½ Cup Sriracha Sauce
⅓ Cup Sweet Chili Sauce
1 Tablespoon Rice Vinegar
1 to 2 Tablespoons Cracked Peppercorns
Directions
Mix all of the ingredients together in a bowl (a whisk works very well for combining everything), then allow the mixture to sit in the fridge for a couple of hours so that the flavors can come together. Taste it at that point and adjust the seasonings as necessary.
If you don’t have the sweet chili sauce, dissolve two to three tablespoons of honey with the rice vinegar then add those with the other ingredients. The recipe above will deliver Mild heat by my scale unless you are using a really hot Sriracha sauce (and I have not found too many of those). To kick it up, you can add a tablespoon or so of habanero or hotter sauce, or a couple of drops of an extract sauce like Dave’s Insanity Sauce. Go easy on that, though, because you could end up with a blazing bowl of dip if you aren’t careful! (Then again, that might work out okay!) Other things you can add to this dip are chopped green onions, minced cilantro, minced chili peppers, minced garlic, seasoning salt, and more.
This dip continues my quest to prove that there is never too much hot sauce, only hot sauce that hasn’t been used yet! I have been buying up several different Sriracha sauces lately to suggest substitutes while the Huy Fong stuff is still in short supply. I made use of that here, but you can try other types of hot sauce as well (you can’t call it Sriracha dip anymore, though). The basic creamy mixture of sour cream and mayonnaise is your starting point (feel free to throw in buttermilk as well), and then add hot sauces, veggies, and seasonings until you come up with a combination you like.