Cajun Dill Dipping Sauce has a bright and bold flavour with just a hint of sweetness and smokiness. It’s a sauce, a dip, and a spread all in one! Great with seafood, baked potato, pasta, etc. Ready in five minutes, it’s budget-friendly and perfect anytime!
It just so happens that in our home, we all love the flavour of dill. Fresh dill is always best, but we always have some dried dill on hand too. We love it in potato salads, in our coleslaw, in our tartar sauce, and most certainly on our popcorn and chips! Cajun Dill Dipping Sauce is so fast and easy to make too, so there’s no excuse to buy similar sauces in a jar from the grocery store anymore!
Another great thing about this recipe is that you will most likely have all of the ingredients on hand because most of them will be found right in your spice rack. In addition to the herbs, spices, and seasonings, there is mayonnaise in this sauce as well. Again, most of us will have a jar of mayonnaise tucked into our fridge.
The same can be said for pickles. Since the flavour of this sauce greatly depends on the seasonings to get that cajun flavour, and dill to get the dill component, it only makes sense to use dill pickles. Again, most of us will have a jar of dill pickles in our fridge. If, however, you do not, you can use sweet pickles here as a substitute.
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Unless you are a seasoned cook, most home cooks will have a spice rack that sits on the countertop. You know the kind I speak of. They are either plastic or chrome and most of them spin around so that you have easy access to the spices.
Some home cooks have old-fashioned wooden spice racks that are mounted to the kitchen wall. To be honest, these are the types of spice racks I prefer. My mom used to have one of them and I have fond memories it. When we bought our house, despite wanting to modernize everything, I wanted to keep some old-time charm to it too.
I found this spice rack on Amazon. I admit, it is a little expensive, but when you consider what you’re getting, it’s not that much of a stretch. The rack is well-made with real wood. And, the spice jars are completely full. I trust the McCormick brand and use it often. It was a no-brainer for me. It used to hang quite nicely in our kitchen, but when it comes to spice racks, I rest not, Dear Reader! I’m constantly changing and re-organizing my spice storage system.
LET’S CHAT ABOUT SPICES FOR A BIT!
Anyone who knows me well will confirm that I am obsessed with spice racks and spice jars. John.e can attest to the fact that over the past ten years, I have updated and completely changed our spice storage system at least half a dozen times.
Initially, I had to have all of our spices in mason jars. That lasted for a year or so. Then, I found some really great glass jars with a pull-off lid. The seal was great, but again, they were quite big. Next, I used smaller bottles, and then spice bottles that I picked up from Ikea. I could go on, but I digress.
My obsession has taught me a few things about buying spices. First, keep your spices in a cabinet or at least out of direct sunlight. Yes, I have my spice rack on the wall in my kitchen, but it is as far away from the windows as I could possibly get it.
Secondly, buy spices in small amounts. You should never have more than three to six months’ supply. Spices lose their pungency and flavour. The only seasonings I buy in larger quantities are salt and pepper. That’s why I love the McCormick jars. They’re not too large for me but keep in mind, I cook quite often. And, when I run out, it’s easy to replace that one jar.
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Mayonnaise – You can use regular, light, or fat-free here. I used light mayonnaise just because that’s just what I had on hand.
- Red Wine Vinegar – You can substitute it with apple cider, rice wine, or even champagne vinegar.
- Pickles – I’m using dill pickles, but you can use sweet pickles as well.
- Dried Herbs and Spices – You will need onion powder, garlic powder, dried thyme, cayenne pepper, paprika, and dill.
- Sugar – This will add just a little bit of sweetness.
- Ground Black Pepper – Pepper is all you need because both the mayonnaise and the pickles will have a bit of saltiness to them already.
HOW TO MAKE CAJUN DILL DIPPING SAUCE
Toss all of the ingredients into a bowl. Whisk them together until well combined. That’s it. You can use the sauce right away, but the flavour will get better if you refrigerate it for a few hours. Transfer to a food-safe container and put a lid on it. Place it in the fridge for at least two hours. Before using, stir once more.
Lord Byron’s Notes
This sauce is best if refrigerated for at least 2 hours before use. This time will allow the ingredients a moment to marry together and become a more cohesive sauce. If you notice after a day or two that there is some water/moisture on top of the sauce, don’t worry! It just means that moisture content is rising to the top. Give it a good stir and it will all come back together as a uniform dipping sauce.
CAJUN DILL DIPPING SAUCE SERVING SUGGESTIONS
- As a Dip for Chicken – I love to use this sauce as a dip for chicken fingers or chicken nuggets. In fact, if you want to further enhance the dill experience, try this sauce with my Dill Ranch Chicken Fingers!
- Make a Sandwich – In our home, we love the combination of tuna salad with dill. You could make your own version of a Dill Pickle Tuna Salad Sandwich, or use the sauce as the spread for any sandwich you like! Egg Salad Sandwiches are so good with dill too!
- Toss a Salad – If you like creamy salad dressings, use Cajun Dill Dipping Sauce!
- Drizzle on Veggies – Try drizzling some of this sauce over a baking sheet full of piping hot roasted vegetables! What a great way to add even more flavour to an already delicious side!
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Cajun Dill Dipping Sauce
- 1 cup mayonnaise
- 2 tablespoons dill pickles, finely chopped
- 2 teaspoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- Measure all of the ingredients into a bowl. Whisk them together until well combined.
- Transfer to a food-safe container and put a lid on it. Place it in the fridge for at least two hours. Before using, stir once more.
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