Sweet Jalapeno Pizza Dip

A sweet and spicy garlicky dipping sauce that will elevate any pizza flavour, this Sweet Jalapeno Pizza Dip also works very well with breadsticks, chicken wings, and more! It takes only a few minutes to make this dip and will keep safely in your fridge for over a week. So, let’s revamp your favourite dippers into a glorious, tantalizing, taste adventure!

In our home we dip just about everything in a sauce of some type. It can be regular ketchup, a home ranch dressing, or my cheddar green onion dip. It depends on what we’re eating. If anything like pizza or cheesy bread sticks are involved, we always want a big helping dip to go with it and for me, it’s always this Sweet Jalapeno Pizza Dip!

This sauce has everything I need to make me happy. It is spicy and sweet, it is super thick and sticky, and the garlic and onion flavour is one of the best flavour combinations ever. I absolutely love the addition of the dried chili flakes along with the chopped pickled jalapenos! I’ve watched television chefs adding dried chili flakes to their dishes, and I always think the same thing – why bother!? If I’m only going to add a pinch, there’s no point. Let me give you an example of how much I love it.

We used to have pizza delivered every Friday night, but for the past few years, I’ve been making homemade pizza every Saturday night for dinner. John.e and I are creatures of habit, so he always has some combination of mushrooms, peppers, red onions, tomatoes, black olives, and artichokes. And, I always have my version of a Newfoundland Pizza. When making my pizza, I sprinkle a good two or three teaspoons of dried red chili flakes right over the sauce. Then, I pile on the cheese and toppings. I can’t eat homemade pizza without the chilies! Anyway, I digress. Let’s talk about this sauce!

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.

• Sweetened Condensed Milk 
• Pickled Jalapenos – You can find jars of these in almost any grocery store. Every summer, I grow lots of jalapenos in my backyard, so I make a big batch of them and can them so that I have them available to me in my pantry all year round.
• Dried Red Chili Flakes – I’m using a half teaspoon of dried chili flakes that I made myself. Last year, I grew a bunch of cayenne peppers which I dried in the sun and then pulsed in my blender. They’re super hot, but I love them! You can add more or less depending on your spice tolerance.
• Garlic Powder and Onion Powder
• White Vinegar

SWEETENED CONDENSED MILK

I have a lot of recipes here at Lord Byron’s Kitchen with sweetened condensed milk as one of the ingredients. (Click here to see them!) Growing up in Newfoundland, it was always something I’ve been aware of. But, that’s not the case for everyone. I get many questions from readers about it. For someone not familiar with the gooey, sticky canned milk, it might be easily confused with canned Carnation condensed milk, for instance. Let me explain what it is here.

So, first of all, it’s condensed. The milk is condensed by removing water. This can by accomplished by applying heat. The water will evaporate causing the milk to condense, which thickens the milk. Sugar is added to sweeten the condensed milk. The main purpose of adding sugar is to prolong the shelf life of condensed milk, which can sit on room temperature shelves for years. Sugar prevents microorganisms from growing in the milk and helps to thicken it even further—it’s added after the milk has been boiled, reduced, and pasteurized.

If you find an unsweetened condensed milk, it’s most likely that it’s simply evaporated milk or condensed milk, which is thick, but not gooey and sticky. Evaporated milk is often used as a cream added to tea or coffee. If you are unfamiliar with it, please read the can carefully. Also, shake it – can you feel the liquid splashing about inside the can? If so, it’s not sweetened condensed milk; it’s evaporated or condensed milk only!

HOW TO MAKE SWEET JALAPENO PIZZA DIP

Pour the sweetened condensed milk from the can into a bowl. Add the chopped pickled jalapenos, dried red chili flakes, garlic powder, and onion powder. Mix well to fully incorporate.

Next, add the vinegar and fold it into the mixture. Don’t mix or stir aggressively and don’t over mix. Use a small rubber spatula and a folding action rather than vigorously stirring. Transfer the sauce to a mason jar and refrigerate for a minimum of 4 hours before serving.

MORE USES FOR THIS SWEET JALAPENO PIZZA DIP

Okay, hear me out! I do realize that this dip is quite sweet due to the whole can of sweetened condensed milk that we used in the recipe, however, the addition of the vinegar and the pickled jalapenos balances out the sweetness quite well. If you have any leftover dip, you can simply store it in your fridge for another day. The dip will safely keep refrigerated for over a week. If you don’t plan on having pizza or breadsticks/garlic bread within the next week, there are ways to use up your extra dipping sauce.

• Use it as a dip for fries. The saltiness and greasiness of fries is a great vessel for the sweet tanginess of Sweet Jalapeno Pizza Dip.
• Making a Broccoli and Cauliflower Salad? Use the leftover dip as a salad dressing. It’s delicious!
• Drizzle it over spicy chicken! I like to transfer the dip to a resealable plastic bag, cut one of the lower corners away with scissors and use the bag to squeeze/drizzle the sauce over grilled chicken skewers – much like I did here with my Donair Chicken!
• Make Coleslaw! Most coleslaw recipes have a bit of sugar added, so why not use leftover dip for that purpose? It would be a delicious, creamy, and slightly spicy coleslaw.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!