Comeback Dip
Comeback sauce is Mississippi's contribution to the world and I will argue with anyone who disagrees. It's a Delta diner staple, tangy, a little smoky, somewhere between a remoulade and a thousand island that went somewhere interesting. Comeback Dust is built for exactly this: the smoked paprika, the garlic, the low heat that builds in the back of your throat. I make this on Sunday and it's gone by Tuesday. Put it on everything.
Makes ~2 cups · Prep 10 min · Rest 30 min · Total 40 min
Ingredients
- 1 cup good mayonnaise (Duke's, always)
- ¼ cup ketchup
- 2 Tbsp Worcestershire sauce
- 1 Tbsp fresh lemon juice
- 1 Tbsp Comeback Dust, plus more to taste
- 1 tsp Dijon mustard
- 1 garlic clove, finely grated (not minced, grated)
- 1 tsp hot sauce (Crystal or Louisiana brand)
- Pinch of sugar
- Kosher salt to taste
Directions
- 1
Mix it. Combine all ingredients in a bowl and whisk until completely smooth.
- 2
Taste it. This is where you make it yours. More Comeback Dust for smoke and heat. More lemon for brightness. More hot sauce if you want it to have a conversation with you.
- 3
Rest it. Cover and refrigerate at least 30 minutes, preferably an hour. The flavors need time to find each other. This is not negotiable.
- 4
Serve. With crudités, shrimp, fried chicken, catfish, on a burger, over roasted vegetables, as a sandwich spread. There is no wrong answer.
Greer's Kitchen Notes
- Duke's mayo is the non-negotiable. It's tangier and less sweet than most, and this sauce lives and dies on that backbone.
- Grate the garlic. A rasp or the fine side of a box grater. Minced garlic stays chunky and raw. Grated garlic melts in and seasons everything evenly.
- Make it the day before. I promise you, the day-old dip is a completely different, better thing.
- This is the base recipe. I've added caramelized onions to it, fold in roasted red pepper sometimes, occasionally a spoon of horseradish. Start here. Go wherever.
Made with Comeback Dust, Mississippi's sauce, made for coming back for more.