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Mexican Restaurant White Sauce

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Mexican Restaurant White Sauce
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Makes: 1 servings adjust
Really good garlicky and slightly spicy sauce that reminds me of the house dressing they served at our favorite Mexican restaurant before they closed.

It can be thrown together in less than 30 minutes but does need to be made 24 hours ahead of time and refrigerated to allow the flavors to come together. Be sure to plan for that.



  • 12 tablespoon Fresh Lemon Juice
  • 12 teaspoon Dried Oregano
  • 2 dashes Hot Sauce, such as tabasco sauce
  • 9 Pimento Stuffed Green Olives
  • 12 tablespoon Olive Juice, from the jar of olives
  • 14 teaspoon Cayenne Pepper
  • 12 teaspoon Garlic Salt
  • 34 teaspoon Crushed Red Pepper Flakes
  • 14 teaspoon Salt
  • 12 teaspoon Ground Cumin
  • 34 teaspoon White Vinegar
  • 14 cup Milk
  • 12 cup Sour Cream
  • 15 ounces Miracle Whip
  • 1 clove Garlic, or up to 3 cloves. note: the original recipe calls for 3 cloves but i found that to be too much garlic for my taste.

Step 1

Place all ingredients into the bowl of a food processor and process until smooth.

Step 2

Transfer the sauce to a storage container. Refrigerate for at least 24 hours before using. This step is IMPORTANT because the flavors need time to meld in order to taste right. I found the flavor was even better after a couple of days.

Step 3

Can be used as a sauce, salad dressing or as a dip for tortilla chips.
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