Paula Deen Sweet and Spicy Chili Sauce

Paula Deen sweet and spicy chili sauce turns mayonnaise, Thai sweet chili sauce and garlic-chili sauce into a creamy dipping sauce in 10 minutes. Save this easy game day dipping sauce for cookouts, potlucks or Sunday dinner, because it's a no-cook stir-and-chill recipe.

Stir everything until the sauce turns one even pink-orange color, so every dip gets the same heat. Skip that and you end up with plain mayo in one bite and a mouthful of chili sauce in the next.

Paula keeps the heat in check with just 1/8 teaspoon of red pepper flakes, and the garlic-chili sauce does the rest of the work. Chilling it before serving lets the garlic and pepper settle into the mayo, so it tastes rounder than it does right after mixing.

Paula Deen Sweet and Spicy Chili Sauce

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking timeminutes

Calories

190

kcal

Mayonnaise gets a sweet, garlicky kick from two kinds of chili sauce and a pinch of red pepper flakes. Chilled, it turns thick and silky, great for dunking and spreading.

Ingredients

• 1 cup mayonnaise
  

• 3 tablespoons Thai sweet chili sauce
  

• 1 tablespoon garlic-chili sauce
  

• 1/8 teaspoon ground red pepper flakes
  

Directions

• Combine the sauce: Add 1 cup mayonnaise, 3 tablespoons Thai sweet chili sauce, 1 tablespoon garlic-chili sauce and 1/8 teaspoon ground red pepper flakes to a small bowl. Stir well until the color is smooth and even, with no streaks left.
• Chill and serve: Cover the bowl and refrigerate until you're ready to serve. Then give it a quick stir and set it out, since the recipe makes about 1 1/4 cups.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I serve with this sweet and spicy chili sauce?

It works as a dip for fried shrimp, chicken tenders, french fries and egg rolls. It also makes a good spread for burgers and sandwiches, since the creamy heat goes with just about anything fried or grilled.

Can I make it less spicy?

Leave out the red pepper flakes first, because they add the sharpest heat. You can also cut the garlic-chili sauce in half and let the sweet chili sauce carry the flavor.

How long does this chili sauce keep in the fridge?

Store it in a covered container in the refrigerator, and it holds for about a week, since mayonnaise is the base. Stir it before using, and toss it if it smells off or looks watery.

Can I use a different kind of mayonnaise?

Any good mayonnaise works, and a light version makes a slightly thinner sauce. A Southern-style mayo like Duke's gives it a tangier flavor, if you like that.

What's the difference between sweet chili sauce and garlic-chili sauce?

Thai sweet chili sauce is sticky, mild and sugary, while garlic-chili sauce is thicker, chunkier and much hotter. Using both gives the dip sweetness up front and a garlicky kick at the end, so one can't stand in for the other.