Appetizer: United States – Mississippi (Southern United States) – Mississippi Comeback Sauce with Crackers

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 3 hrs

Total 3 hrs 15 min

Ingredients

- 1 1/2 cups (360 ml) mayonnaise
- 1/2 cup (120 ml) ketchup
- 1/4 cup (60 ml) tomato chili sauce (e.g., Heinz chili sauce) or similar
- 2 tbsp (30 ml) sweet pickle relish
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Louisiana-style hot sauce (or to taste)
- 1 tbsp (15 g) finely minced shallot
- 1 tsp (5 g) smoked or sweet paprika
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) onion powder
- 1/4 tsp (1 g) cayenne pepper (optional, or to taste)
- 1/2 tsp (3 g) kosher salt (adjust to taste)
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (12 g) finely sliced green onions, divided
- 6 oz (170 g) assorted crackers, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A tangy, creamy Mississippi dip built on mayonnaise and ketchup with chili sauce and spices, served chilled alongside crackers for scooping.

Regional Notes:
This is the Mississippi regional comeback sauce: a mayonnaise-ketchup base brightened with chili sauce, Worcestershire, pickle relish, and a touch of heat—distinct from other Southern dipping sauces by its specific sweet-hot-chili note and common pairing with crackers as a starter or sandwich spread. It reflects Mississippi diner and fish-fry traditions where a bold, creamy condiment is favored.

1. In a medium mixing bowl, whisk together the mayonnaise, ketchup, and tomato chili sauce until smooth.
2. Add the sweet pickle relish, Worcestershire sauce, lemon juice, and hot sauce; whisk to combine.
3. Stir in the minced shallot, paprika, garlic powder, onion powder, cayenne (if using), salt, pepper, and 1 tablespoon (15 ml) of the sliced green onions.
4. Taste and adjust seasoning: add more hot sauce for heat, lemon juice for brightness, or salt to emphasize flavor.
5. Cover the bowl and refrigerate at least 1 hour (preferably 3–4 hours or overnight) so the flavors meld and the sauce thickens slightly.
6. Before serving, stir the sauce, transfer to a serving bowl, and sprinkle the remaining 1 tablespoon (15 ml) sliced green onions over the top.
7. Arrange crackers on a platter alongside the bowl and serve chilled as an appetizer dip. Store leftovers refrigerated in an airtight container for up to 5 days.

Short Description:
A tangy, creamy Mississippi dip built on mayonnaise and ketchup with chili sauce and spices, served chilled alongside crackers for scooping.

Regional Notes:
This is the Mississippi regional comeback sauce: a mayonnaise-ketchup base brightened with chili sauce, Worcestershire, pickle relish, and a touch of heat—distinct from other Southern dipping sauces by its specific sweet-hot-chili note and common pairing with crackers as a starter or sandwich spread. It reflects Mississippi diner and fish-fry traditions where a bold, creamy condiment is favored.

1. In a medium mixing bowl, whisk together the mayonnaise, ketchup, and tomato chili sauce until smooth.
2. Add the sweet pickle relish, Worcestershire sauce, lemon juice, and hot sauce; whisk to combine.
3. Stir in the minced shallot, paprika, garlic powder, onion powder, cayenne (if using), salt, pepper, and 1 tablespoon of the sliced green onions.
4. Taste and adjust seasoning: add more hot sauce for heat, lemon juice for brightness, or salt to emphasize flavor.
5. Cover the bowl and refrigerate at least 1 hour (preferably 3–4 hours or overnight) so the flavors meld and the sauce thickens slightly.
6. Before serving, stir the sauce, transfer to a serving bowl, and sprinkle the remaining 1 tablespoon sliced green onions over the top.
7. Arrange crackers on a platter alongside the bowl and serve chilled as an appetizer dip. Store leftovers refrigerated in an airtight container for up to 5 days.