½cupmilk(personally I like to add more to thin it out)
2cupsMiracle Whip(mayonnaise can be used)
Instructions
In a medium bowl or large measuring cup, mix together the spices.
Then whisk in the milk until combined (note: I personally like to make this thinner than the original recipe calls for. Add a little milk at a time and whisk until it reaches your desired consistency.)
Finally, whisk in the Miracle Whip (or mayonnaise, if using).
Cover with plastic wrap and put into the refrigerator for at least 48 hours. This is very important to give the flavors time to marry together. It won’t taste the same if you don’t give it time to chill.
Serve with tortilla chips.
Notes
1 teaspoon of minced garlic can be used instead of garlic powder if you enjoy a garlic "kick".
Miracle Whip is part of the original recipe and keeps it authentic but mayonnaise can certainly be substituted.
This original recipe makes a thicker sauce. I prefer it thinner so I would add more milk to thin it out some.
This sauce gets better if it has plenty of time to "marinate." It really does seem to get better the longer it sits. The original recipe calls for 48 hours but I would recommend you at least let it set for a couple of hours (more if possible).
If you don't like any spice, leave out the red pepper flakes. But if you like more spice, try adding in some small diced jalapeños!