Ketchup Mustard Dip

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This dip is intended to be paired with our Sweet Potato Fries. We prefer using yogurt in addition to turn into aioli.


  • ½ small onion
  • 2 cloves garlic
  • 1 large jalapeno pepper (seeds removed)
  • 3 T oil (for frying)
  • 3 T apple cider vinegar
  • ¼ c water
  • 1 6oz can of tomato paste
  • ¼ c dijon mustard
  • 1 T brown sugar
  • ¼ t smoked paprika
  • ¼ t chile powder
  • dash fresh ground pepper
  • ¼ c mayonnaise or yogurt (optional, to make into aioli)


Fry onion and garlic in oil and add jalapeno until onions are brown and jalapenos lose their shape. Add the rest of the ingredients and simmer on low for 2-3 minutes. Toss into blender (with mayonnaise if making aioli) and puree until smooth.


Quite a good success. Tasted really good with sweet potato fries. Ended up tasting richer and more complex than normal ketchup and not too sweet.