Mexican Restaurant White Sauce

Sharing is caring!

I love that garlicy, slightly spicy white sauce my fav Mexican Restaurant serves alongside their salsa and chips!  It is addicting!  I wanted to recreate it at home so I could use it on everything!  So I found some recipes online (no easy feat) and smushed them all together till I got what I thought tasted perfect!

Mexican Restaurant White Sauce


Mexican Restaurant White Sauce


This is not a cheese dip,  I repeat this is not a cheese dip.  If you are looking for the cheese dip Mexican restaurants serve this is not it.

This is a recipe for that garlicy white dip Mexican restaurants serve with their chips and salsa and it is amazing on everything (we call it El Rodeo dip around here).  I put it on my tacos, I dip my fries in it, I eat it with chips, I drizzle it on nachos, it is AMAZING!!

I loved this dip from my local Mexican restaurant and would actually even buy an extra cup of it to take home because it is just that good.  However, there are times when I want this dip and I just don’t feel like going to a restaurant to get it so I figured there has got to be a way to make it at home.  So to the internet I went and it took a looooooot of searching, apparently this fabulous dip isn’t served at all restaurants so getting a recipe for it was a little difficult and I found a few and decided to take the basics of all the recipes and mix them together and add a few things until I got the dip spot on!

It is perfect, tastes just like it.  Soo many copycat recipes out there come close to what they are trying to mimic but are never quite there and still leave you craving the original but this recipe tastes 100% exactly how it is supposed to.

Now some of the ingredients might make you raise your eyebrow but trust me after you mix all this stuff together and let it sit overnight it is knock your socks off awesome!

You do have to let this sit in the fridge at least 24 hours, that is how long it takes for the magic to work.

So please trust me and make this sauce, even if it sounds weird just do it, just make it.  You will be amazed at how wonderful it is and you will soon be slathering it on everything!!

Mexican Restaurant White Sauce

Mexican Restaurant White Sauce


  • 6 Cloves Garlic
  • Juice of half a lemon
  • 1 tsp Oregano, Dried
  • 4 dashes Hot sauce
  • 18 Pimento stuffed olives
  • 1/2 tsp Cayenne pepper
  • 1 tsp Garlic salt
  • 1/2 tbsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 tsp Cumin
  • 1/2 cup Milk
  • 1 cup Sour cream
  • 30 oz Miracle whip jar
  • 1 tbsp Olive juice from jar


  1. Easiest recipe ever!!
  2. Just put all of these ingredients into your food processor and blend till smooth!
  3. Here is the MOST IMPORTANT PART!
  4. You HAVE to refrigerate this sauce for 12-24 hours.
  5. You have to give it that time to meld together or it will not taste right so make sure to plan ahead!!
  6. It makes a ton and is good on everything!



Mexican Restaurant White Sauce

I have 110 Lovely Comments, I would love to have yours... on Mexican Restaurant White Sauce

  1. avatar
    amy says:
    September 5, 2013

    do you refrigerate it at any point?

    • avatar
      Life With The Crust Cut Off says:
      September 5, 2013

      Oh yes it should be refrigerated right after you mix it all together and leftovers should refrigerated. I’m going to specify it in the post. Thanks!!

      • avatar
        elayne says:
        June 3, 2017

        in southern ca I ave never heard of this but I am going to try it just as you say for 1/2. thank you

        • avatar
          Seth says:
          April 16, 2021

          YOOOO you think that white salsa is good, you should try pepe’s off midlothian turnpike

      • avatar
        Kristy Mulder says:
        March 2, 2020

        It’s served in some restaurants in Wisconsin!

      • avatar
        Lisa vignerot says:
        June 6, 2020

        How comparable is this to the white sauce at La Casita in Richmond?? I find a lot of other restaurants are way too sweet for me, but I can’t get enough of the white sauce at La Casita….

        • avatar
          Parrish says:
          June 7, 2020

          I have not had La Casita but since this white sauce is pretty much Virginia based hopefully it tastes pretty close! Thanks for stopping by!

          • avatar
            Joshua says:
            July 7, 2020

            Yeah. It originated at a place called El Toro way back in the day. I just bought a tub from my local restaurant. I love it. Lol!!

          • avatar
            Matthew Krieger says:
            June 24, 2021

            You can also,use plain mayo if the whip dressing makes it too sweet. Love this stuff.

        • avatar
          Day says:
          June 9, 2020

          My favorite white sauce is served at Mexico restaurant! I just want to purchase it by the gallons!

    • avatar
      Laura Winkel says:
      March 13, 2017

      Do you serve it cold?

      • avatar
        Parrish says:
        March 28, 2017

        Yes! It is best served cold or room temperature, but it does need to be stored in the fridge if there are leftovers.

      • avatar
        David Borneman says:
        November 16, 2020

        Will definitely try this one more in likely again and again!!!

    • avatar
      August 20, 2020

      It says it right in the directions to refrigerate

  2. avatar
    September 9, 2013

    This looks so yummy! I can never find a good authentic white sauce recipe! Thanks for the share!

  3. avatar
    Manda Wolf says:
    September 9, 2013

    Yummy, that sounds good! We are big garlic fans so you had us at garlic dip.

  4. avatar
    September 9, 2013

    This looks AMAZING. I don’t think I’ve ever had this specific dip but I love any kind of white sauce and can already tell that I’m going to love this.

  5. avatar
    Mary says:
    September 10, 2013

    Saw this on Jam Hands, and I had to check it out! This is a new one for me, but can’t wait to make this. Do you know how long it will keep? I may have to make half of the recipe…only two of us. Thanks!

    • avatar
      Life With The Crust Cut Off says:
      September 11, 2013

      I would say about 3-5 days, it may keep longer I am not too sure, but it get more and more garlicy the longer it sits.

  6. avatar
    September 10, 2013

    Woah. This looks incredible! Have you ever been to Chuey’s? A sauce similar to this is my favorite thing on their menu. Thank you for sharing this! I can’t wait to give it a whirl!

  7. avatar
    Linda says:
    September 11, 2013

    pinning! and heading out to buy more tortilla chips

  8. avatar
    jeanie says:
    September 12, 2013

    Firstly, I had to laugh. I have just done a post on my version of Mexican Rice, hoping the Mexicans couldn’t find me because I wasn’t using AUTHENTIC ingredients – and the first thing on your ingredients is Miracle Whip!!! Ha ha – we have that here, I didn’t realise it was Mexican!! (and before you start thinking what is this crazy person on about, I am Australian and that is seriously funny)

    Anyhow – once I get my San Diego-born partner in crime to agree to such a transgression, we are definitely going to test this one out – sounds good.

  9. avatar
    September 13, 2013

    Oh wow, thank you so much for this recipe! It sounds great. Honestly, I have never had that white dip before, but I am a big fan of anything garlicky and I LOVE dipping my fries into anything that is not ketchup (my favorite is aoli of any kind)! I am so excited to make this! I also love your photo of it. We use them for everything around here! Now following you on Bloglovin’!


  10. avatar
    Angela says:
    September 13, 2013

    O M G how yummy does this sound? New follower from #LOBS!

  11. avatar
    Danielle says:
    September 13, 2013

    How much does this recipe yield? I’m thinking I’m going to need to halve it but not sure… Thanks!

    • avatar
      Life With The Crust Cut Off says:
      September 15, 2013

      It makes 2 mason jars full about 3-4 cups worth but you can easily halve it.

  12. avatar
    Rachel says:
    September 14, 2013

    This looks yummy, I just want to know what type of sauce this is? I live in a order town, called El Paso, and I have never seen this sauce before! It looks like a fancy sour cream..

  13. avatar
    Joanie says:
    September 16, 2013

    Sounds wonderful! Thanks for sharing!

  14. avatar
    September 19, 2013

    Yum! This is a bit different from the sauce I get at my fave Mexican restaurant but it sounds fantastic! Great recipe!

  15. avatar
    September 19, 2013

    I think I need to eat more Mexican because I’ve never seen a white sauce served with chips. hmmm. Now I need to buy some olives and try this out, because it looks crazy good. Thanks for sharing on Foodie Friday

  16. avatar
    Michelle says:
    September 19, 2013

    This is intriguing enough to pin. I’ve been in many Mexican restaurants and eaten in more than my fair share of south-of-the-border homes but have never run across a white sauce like this. Obviously it’s one of the must-make-soon recipes. Thanks for linking up at My Favorite Posts Show Off Weekend Party. Hope to see you again tomorrow.

    Michelle @ On A Wing And A Prayer

  17. avatar
    Darr says:
    September 21, 2013

    The Mexican White Sauce recipe, can Mayo be substituted for the Miracle Whip?
    I quit using Miracle Whip a long time ago when they made the first thing in it ‘water’ in ingredients.
    Some of my dishes started having liquid problems, or watery, after sitting and I realized it was from the Miracle Whip and changed over to Mayo and the problems disappeared.

    • avatar
      Life With The Crust Cut Off says:
      September 22, 2013

      I really don’t think you can substitute mayo in this recipe as it is the flavor of the miracle whip that you need in this recipe, however, with this recipe I have never had any issue with it getting watery :)

      • avatar
        July 19, 2016

        You could substitute mayo if you added a bit of sweet pickle juice. It won’t give exactly the same flavor as Miracle Whip, but it will come close.

    • avatar
      Rosiep says:
      May 14, 2016

      You could use Mexican Crema which is a little thinner than sour cream and might be what was used in an authentic Mexican recipe. You could also use regular mayo that is thinned with a little milk to get the consistency of Crema. If you want to reduce calories you could try using Greek yogurt.

  18. avatar
    Mmm mmm good! says:
    March 16, 2014

    You use T and t for a lot of the measurements. Is the big T for tablespoon and little t for teaspoon? Just wanted to clarify.

    • avatar
      Life With The Crust Cut Off says:
      March 18, 2014

      Yes the big T is for tablespoon and the little t is for teaspoon :)

  19. avatar
    Mona says:
    November 12, 2015

    Can I just tell you how amazing this is! I’ve only had this sauce at Virginia Mexican restaurants and tried to find a recipe to make at home. The only thing I could find was queso dip. This is what I was looking for, only better!

    • avatar
      Parrish says:
      November 13, 2015

      Yay!!! I am so glad you like it!! I too could only find queso dip and I knew I had to fix that! lol

    • avatar
      amy says:
      December 14, 2015

      Mona, please tell me you had it at La Siesta before it closed? I have been trying to duplicate their white sauce for years. If so was this one close???

    • avatar
      Janet says:
      June 29, 2016

      The first time I had this sauce was in Richmond, VA!!! Loved it and didn’t see it again until Chuy’s restaurant here in the Dallas, TX area. Thanks for the recipe!

    • avatar
      Marie says:
      October 2, 2019

      It must be a east coast kind of thing. I grew up in Cali and we didn’t have this dip but I am living in Maryland with my husband and they serve this dip at the Mexican restaurants out here. I thought it was Queso Blanco Dip at first but then I tasted it. I am surprised it is made with Miracle Whip but that probably explains why I do not like the dip. My husband does however, and I am looking to make it for him and his mother. I am going to make it with Crema instead of sour cream I will let you all know how it turns out if you want me to.

  20. avatar
    Mark says:
    January 26, 2016

    What kind of hot sauce did you use?

    • avatar
      Parrish says:
      February 1, 2016

      I just used Texas Pete but whatever you have in your pantry should be fine :)

  21. avatar
    Tracy says:
    January 30, 2016

    I’m almost “afraid” of Miracle Whip…aaaccck Ö because of its sweetness. I’m a total mayo girl, but I can almost see where it would make a sauce taste delicious. So, I’ll buy my first jar of Miracle Whip EVER and give your sauce a whirl. Just sounds too amazing not to try. Thanks for sharing!

  22. avatar
    Dee Dee says:
    April 28, 2016

    I must start this by saying I was born in east Texas, grew up in south-west Texas & lived in Houston, Texas until retiring in 2006. I have never seen or heard of this “sauce”. It sounds interesting, but the closest I can come to it is the White Cheese Dip, which I love. Thought I had eaten in nearly every Mexican restaurant from Houston to Dallas to El Paso. But I’ll give this one a shot. Let you know how it works out. Dee Dee

  23. avatar
    Sharon says:
    April 28, 2016

    Looks Awesome, but I can’t see any recipe, none shows on page for“Mexican Restaurant White Sauce”, have I missed something? Can you Please send to my Email?
    Thank you so very much!!! Sharon

    • avatar
      Parrish says:
      April 28, 2016

      Sorry about that! My site got a little wonky today but the recipe is back up in the post! Thank you so much!

      • avatar
        Becky Anderson says:
        August 16, 2021

        Do you know how long it lasts in the fridge? El Loro here in MN has it and I love it!! But very expensive to buy from them. Excited to try!!!

  24. avatar
    Marge says:
    April 28, 2016

    I cannot see the recipe

    • avatar
      Parrish says:
      April 28, 2016

      Sorry about that! My site got a little wonky today but the recipe is back up in the post! Thank you so much!

  25. avatar
    Daisy says:
    April 28, 2016

    Where is the recipe? All I see is your blog, and comments, but no recipe????

    • avatar
      Parrish says:
      April 28, 2016

      Sorry about that! My site got a little wonky today but the recipe is back up in the post! Thank you so much!

  26. avatar
    April 28, 2016

    I can’t find the recipe. I have clicked on everything with no results.

    • avatar
      Parrish says:
      April 28, 2016

      Sorry about that! My site got a little wonky today but the recipe is back up in the post! Thank you so much!

  27. avatar
    BettyLou says:
    April 29, 2016

    at first I did not realize you were saying to use 30 oz. of Miracle Whip in the recipe. It says Miracle Whip jar so I thought you were going to use the jar to store the sauce in. Now I get it! You actually use 30 oz. of Miracle Whip in the recipe. Glad I could figure that out, duh! Recipe sounds great, I am going to try it. Thanks.

    • avatar
      geri says:
      May 14, 2016

      Haha! I thought the same thing when I scanned the recipe. Double duh!

  28. avatar
    Amy says:
    April 30, 2016

    I looked at several other recipes on the internet before deciding to give yours a go. Yours was the only one that called for olives, which intrigued me. I only made 1/4 batch to start out with. The only change I made was to use half Miracle Whip and half mayonnaise. It is EXCELLENT! My only problem is that I half to wait for 24 hours before consuming the rest! I can’t wait! Thanks for the recipe!

    • avatar
      LB says:
      April 11, 2021

      Thank you for posting this comment because I was waiting for someone to say they really tried it. Now I can add this with my Bean and Bacon Dip to pass down to my grandchildren.

  29. avatar
    elenasalazar says:
    May 1, 2016

    Thank you I could print the recipe. Looks very tasty I will prepare it today!

  30. avatar
    CJ says:
    May 14, 2016

    Do you use dried Oregano flakes or dried Oregano powder?

    • avatar
      Parrish says:
      May 18, 2016

      I use the flakes :)

  31. avatar
    Sharon says:
    May 14, 2016

    Where are you eating this? I’ve lived in South Texas, Central Texas, and currently West Texas………I’ve never seen this served. It must not be TexMex……but sounds delish!

    • avatar
      Parrish says:
      May 18, 2016

      Im in Virginia and it is a staple in the Mexican restaurants here but I kinda think its isolated to this area, not very many people have heard of it.

  32. avatar
    Shirley says:
    May 14, 2016

    None of our local Mexican restaurants serve this so I’m excited to try it. I just have a couple of questions. Why is it you use garlic and garlic salt; then you use hot sauce, cayenne pepper and red pepper flakes. Why the duplication? Also, I’m assuming the olive juice is from the pimento stuff olives but you put it at the bottom rather than right under the olives. What size olives as I get the huge ones from Costco.

    • avatar
      Parrish says:
      May 18, 2016

      Correct the juice is from the pimento olives. I just use the regular sized olives from the grocery store. The duplication of some of the flavors and heat elements are just what happens to make this sauce tick, there is vinegar in hot sauce which adds a different flavor than the flakes and the cayenne pepper blends a little better than the flakes and the flakes add a good heat. Fresh garlic provides a bite to the sauce while the garlic salt bumps the garlic flavor and adds a little salt to the recipe.

  33. avatar
    Nicco says:
    May 14, 2016

    There is a substitute for the miracle whip
    .it’s called table cream and is available at any Walmart.

  34. avatar
    Pete Mathis says:
    May 15, 2016

    I’m going to try it…but I wish you’d show more comments from fans who had made and tasted it, rather than how it “looked” or “sounded”!

  35. avatar
    July 29, 2016

    I just made this today with whatever I had on hand.
    It had turned out insanely awesome.
    I just used half of all the ingredients coz i didn’t need too much
    Miracle whip
    Garlic cloves
    Garlic powder unsalted
    Sour cream
    Chili flakes
    Fresh jalapeno

  36. avatar
    Sandra Olson says:
    May 13, 2017

    Glad to read that there are others who find Miracle Whip unpleasant. I’ll try it with real mayo and add some sweet pickle juice…just a bit; don’t want this to be sweet…or I’ll look for the table cream as Walmart. Thanks for those suggestions.

  37. avatar
    Lisa Rollens says:
    May 13, 2017

    Has anyone tried this with real mayonnaise instead of Miracle Whip? I absolutely hate that stuff. It’s way to sweet for me and family. Thanks!

  38. avatar
    Shelby says:
    October 2, 2017

    How well do you think it will freeze?

    • avatar
      Parrish says:
      October 2, 2017

      I am thinking with the mayo base it probably will not freeze very well. Since we put it on everything we usually use it all up within a week or so. Thanks for checking it out!!

  39. avatar
    Kara says:
    January 26, 2018

    Do you have to use olives and olive juice or is there a taste or texture substitute?

    • avatar
      Parrish says:
      January 29, 2018

      It really makes a big difference in the flavor, you do not taste them at all but it adds a lot of flavor that the dip needs. Even if you don’t like olives you will never know they are in there!

  40. avatar
    Doug says:
    April 28, 2018

    You really had me until I got to the Miracle Whip. That stuff is nasty and shouldn’t be allowed anywhere there is food that could be contaminated by it.
    Now that you know my true feelings, can I just use mayonnaise?

    • avatar
      Parrish says:
      May 10, 2018

      Believe me I feel the same way about miracle whip lol! Give me a jar of Dukes any day. However it is crucial to this recipe because of the sweetness it has, and as long as you give it overnight for all the flavors to mix you won’t even know miracle whip was in it lol

  41. avatar
    Shane b says:
    July 24, 2018

    The miracle whip is crucial because of the oils in the mayo will off balance the sour creme and is supposed to be not super sweet but tangy. Another is this sauce is originally made from plaza azteca restaurants and el rodeos around regional nc and va. Because dairy and sweet products negate and soothe the heat in hotter salsas that Caucasians are not used to here it was created to be served with tortilla chips but is great on everything. I figured i would shed some light on the questions. Also im from va and it is a staple in all Mexican restaurants here and had to research this as well as talking with a couple mexican restaurant owners. As far as the recipe, the poster has about nailed it but added her own things to match what her area restaurant variation does. It does variate some but not much mostly powders vs fresh and dried flakes, and never mayo for salad dressing! So enjoy our local take on a heat reducer that turned into a delicious condiment in va an nc.

    • avatar
      Lara says:
      August 19, 2020

      Yes, the hubs & I first had it in Charlotte, NC. We currently live in Mid Central VA. It is the only two states we’ve ever had it. Love this sauce.

  42. avatar
    Pauletta Flowers says:
    January 16, 2019

    Read and re-read the recipe that you posted. The way it reads you just need a 30 oz.miracle whip jar. Threw me for awhile .I’ll be trying this one. Thanks

    • avatar
      Melissa says:
      February 15, 2021

      I used to live in Maryland and love this sauce. I moved to Maine 5 years ago and haven’t had it since. Its not a thing in Maine. Can’t wait to give this a try. Getting ready to head to the store…Now!

  43. avatar
    Linda Berglund says:
    February 18, 2019

    Must say, after reading, reading and reading reading reading all of these (interesting) comments I am ready to make this sauce as soon as I get the extra ingredients. I must admit, my mom is a Miracle Whip person, I am a mayonnaise person. But I am also a paprika person if needed…especially instead of pepper. I generally do things as written, then also try things with substitute items (my way – with mayo and paprika, and no pepper, for example. Understand?). I will be glad to try both ways. I am open. I hate to think I cannot be open – I am sorry that others are not. I can see that editing does not show you some things that what we think as definitely a no-brainer are not in other places…funny that way. But they were right for many of the items mentioned. You handled them well. Thank you. I look forward to reading more from you. Linda

  44. avatar
    Joy Price says:
    May 11, 2019

    I could not find the recipe on your site today. I really want the recipe as the white sauce has been the only item that I have paid extra for in a Mexican meal! Please let me know when it is up on line.

    • avatar
      Parrish says:
      May 13, 2019

      Hi!! It is up, just scroll to the bottom and you should see the recipe, thanks!!

  45. avatar
    GINNY.B says:
    May 20, 2019

    I first thought this was for the white cheese sauce, but what confused me was the 30 oz Miracle whip “jar” Is the jar and/or the contents to be used?

    • avatar
      Parrish says:
      May 25, 2019

      Just the contents but you use the whole jar so no need to measure it out.

  46. avatar
    Sharon Wood says:
    July 26, 2019

    I live in CO, I’ve never heard of Mex white sauce. Hispanics here don’t make it, they make a hot red sauce.

    • avatar
      Parrish says:
      August 8, 2019

      So I have found out it is pretty much only made here in Virginia but it is so good on everything and just as a dip! All the Mexican restaurants here serve it.

  47. avatar
    Kris says:
    August 19, 2019

    I have never had anything like this sauce from VA so I made the recipe as written. OMG is this stuff amazing. When I say I put it on everything, I do mean everything! Eggs, sliced tomatoes, and even plain heated and rolled tortillas. I’m only one person and I managed to finish the whole recipe in a week. It is absolutely wonderful. Next time I will cut the recipe in half because I shudder to think of the number of calories I consumed last week. LOL

    • avatar
      Parrish says:
      August 22, 2019

      Lol!! I am so glad you liked it!! We love it on everything too, my favorite is to put it on a tortilla with some leftover roast pork, yum!

  48. avatar
    Bunny Peters says:
    August 20, 2019

    I plan to use some of this sauce on a pasta salad that will have orzo pasta, diced red onions, sliced green onions (green parts only), kidney beans, black beans, corn and diced roasted red and yellow peppers. I think this salad will be a HUGE hit!!!
    I was also thinking of trying this sauce on potato salad……

    • avatar
      Parrish says:
      August 22, 2019

      That sounds awesome, I have to try that!!

      • avatar
        Sandy says:
        October 1, 2019

        A this the sauce that is like a Mexican ranch dip?

        • avatar
          Parrish says:
          October 11, 2019

          It maybe similar to a ranch type dip.

  49. avatar
    Thomas G says:
    October 18, 2019

    I’ve had this sauce many times, but not usually a Mexican restaurant. Normally this is served routinely in Argentina, Venezuela, Columbia and others. I’ve always had it on Arepas, so good I can’t get enough. Thanks.

  50. avatar
    Diane M Gilleland says:
    December 4, 2019

    I have made this several times. My favorite story about this sauce is that I served it with chips at our Christmas dinner. The younger couples were eating it up. They asked about it and I stated that it had 18 olives in it. They were minced so fine they weren’t even noticeable. My nephew was so disgusted as he continued to eat the dip. He couldn’t tear himself away even though he stated he hated olives. This sauce is great on everything and I can’t thank you enough for posting the recipe. I haven’t changed anything and make it as written. Great job.

    • avatar
      Parrish says:
      December 5, 2019

      This comment made my day!! I am so glad you like it!!

  51. avatar
    Kristy says:
    March 2, 2020

    Recipe should say “30 oz jar of miracle whip” instead of “30 oz miracle whip jar”. For those that were easily confused.

  52. avatar
    Shaneen Child says:
    July 16, 2020

    So I originally tried this when I went to my fiance’s hometown in MD. We don’t see this down south in FL at alllll. Needless to say my fiance wanted some and I found this recipe. He says it’s dead on ! Thank you for this wonderful recipe. It’s great and taste delicious ♡

  53. avatar
    Alexandra says:
    August 27, 2020

    Dont worry, i will wait the 24-hours to serve this but i has to try a little before storing it in the fridge and oh my word!!!!! I cannot wait to try it tomorrow when all the flavors meld together. Thank you for figuring this out. I used to have this White sauce at El Loro in Chesapeake VA and absolutely loved it but it’s too far away for us to go back there just for sauce. You’re amazing gor figuring it out.

  54. avatar
    Sara says:
    November 21, 2020

    I’m a Virginia native, transplanted in Oklahoma because of my hubby. I miss this sauce so much!! There are two restaurants here that I have had it in and neither of them come close to the VA goodness! Everyone thinks I am talking about queso :( But alas! There is one more place here near us and they claim they are famous for their white dip! So we will see :)

  55. avatar
    Shannon says:
    April 15, 2021

    This is exactly what I was looking for and my husband is going to be thrilled. We used to eat at a Mexican restaurant that served complimentary tortilla chips, white sauce and salsa, and we’d have to buy a couple bags of chips with a pint of their sauce before we left.

    I sampled before refrigerating, and even though the ingredients hadn’t had a chance to get to know each other for the 12-24 hours it was delicious! Thank you so much!

  56. avatar
    Terri Bohannon says:
    August 25, 2021

    This white sauce is what I miss most about living in Virginia. Absolutely love this stuff. I prefer it over salsa

  57. avatar
    Maureen says:
    August 17, 2020

    Thank You so much for this wonderful sauce… I made it and LOVE it… BUT now I’m asking you if you have ever made a Mexican cheese sauce, I loved the one that was made in the restaurant (Chechees)

4Pingbacks & Trackbacks on Mexican Restaurant White Sauce

  1. […]  It is ridiculously easy, uses the slow cooker which makes it even easier and uses this yummy Mexican Restaurant White Sauce to bring the whole dish together (just be sure to make the sauce the day […]

  2. […]  It is ridiculously easy, uses the slow cooker which makes it even easier and uses this yummy Mexican Restaurant White Sauce to bring the whole dish together (just be sure to make the sauce the day […]

  3. […] and Zucchini Muffins from Lori’s Culinary Creation   Mexican Restaurant White Sauce from Life With the Crust Off   Cheese Bites and other fun Appetizers from Cooking on the Front Burner   […]

Leave me your lovely thoughts!