Hot and Spicy Dip

Introduction

This spicy mayo-style dip comes together in a blender and takes about 15 minutes from start to finish. The base emulsifies from eggs and oil into a silky mayo, then you fold in tomato, horseradish, and hot sauce for a condiment that works as a sandwich spread, vegetable dip, or burger topping.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: Makes about 2½ cups

Ingredients

• 2 eggs OR 4 soft-boiled egg yolks OR 3 oz egg substitute with lecithin
• 1 Tbsp lemon juice
• ½ tsp salt
• 2 cups olive oil
• ¼ cup tomato ketchup
• 2 Tbsp sweet pickle relish or chutney
• 1 Tbsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tsp store-bought hot sauce
• 2 Tbsp chopped scallions
• ½ tsp cayenne pepper

Instructions

1. Combine the eggs, lemon juice and salt in a blender. Blend briefly.
2. While motor is running, add oil in a slow, steady stream until the mixture has emulsified into a mayonnaise.
3. Transfer to a bowl and add the remaining ingredients.
4. Season with salt and pepper to taste.

Variations

Smoky variation: Replace the hot sauce with an equal amount of smoked paprika mixed into 1 tsp water, then stir in. This shifts the heat profile from sharp to warm and smoky.

Herb-forward version: Add 2 Tbsp fresh dill or tarragon along with the scallions. The fresh herb softens the spice and adds garden brightness.

Tangier dip: Increase lemon juice to 2 Tbsp and reduce the ketchup to 2 Tbsp. The extra acid makes the dip sharper and thins the consistency slightly—good if you want it more pourable.

Creamy texture: Fold in 2 Tbsp sour cream or Greek yogurt after transferring to the bowl. This cools the heat and creates a less dense, more spoonable consistency.

Garlic punch: Add 1 minced garlic clove to the blender with the eggs before adding oil. It emulsifies smoothly and adds savory depth.

Tips for Success

Add the oil slowly. The emulsion breaks if oil goes in too fast. A thin, steady stream—not a pour—is the difference between silky mayo and separated, greasy dip.

Use room-temperature eggs and oil. Cold ingredients emulsify less reliably. If your kitchen is very cold, sit both out for 10 minutes before blending.

Taste and season at the end. The horseradish, hot sauce, and Worcestershire are all salty and bold. Add salt and pepper gradually so you don’t oversalt.

If the emulsion breaks: Transfer to a clean bowl, start with a fresh egg yolk in the blender, and slowly drizzle in the broken mixture while blending. It usually recovers.

Make it ahead. This dip keeps covered in the fridge for up to 4 days and actually tastes better the next day as flavors meld.

Storage and Reheating

This is a cold dip, so reheating is not necessary. If it separates slightly after a few days, stir well before serving.

FAQ

Can I use pasteurized eggs instead of raw eggs?

Yes. Pasteurized liquid eggs or pasteurized egg yolks work just as well and eliminate any food-safety concern. Use the same amount and blend the same way.

What if my blender is small and can’t fit 2 cups of oil?

Make the dip in two batches, using half the eggs, lemon juice, salt, and oil for each. Combine the finished batches in a bowl before adding the remaining ingredients.

Why did my dip turn grainy instead of creamy?

The oil likely went in too fast, breaking the emulsion. See the “Tips for Success” section for how to recover it.

Can I use a different acid instead of lemon juice?

Yes. White vinegar or lime juice works in a 1:1 swap. Vinegar will push the flavor slightly sharper; lime softens the spice a bit. Taste and adjust salt after.