Gochujang Sour Cream BBQ Dip with Pickled Jalapeños
Extra thick soured cream, gochujang and pickled jalapeños make this dip cool, creamy and full of savoury chilli depth. It’s especially useful with sticky pork ribs, beef skewers, grilled corn and barbecue dishes that need a fresh, tangy contrast on the side.
Ingredients
- 220 g extra thick soured cream
- 50 g Hellmann’s mayonnaise
- 1½ tbsp gochujang paste
- 2 tbsp finely chopped pickled jalapeños
- 1 tsp pickled jalapeño brine
- 1 tsp lime juice
- 1 tsp apple cider vinegar
- 1 tsp honey
- 1 tbsp finely chopped fresh chives
- ¼ tsp Maldon sea salt crushed
- ¼ tsp black pepper
Optional finish
- extra chopped jalapeños
- extra chives
- tiny drizzle of honey
Instructions
Mix the creamy base
- Add the extra thick soured cream and Hellmann’s mayonnaise to a bowl. Stir until smooth and fully combined.
Whisk in the gochujang
- Add the gochujang paste, lime juice, apple cider vinegar, honey, Maldon sea salt and black pepper. Whisk until the dip is evenly coloured and the paste is completely worked through the dairy.
Add the jalapeños
- Stir in the chopped pickled jalapeños and 1 teaspoon of their brine. Mix until evenly distributed.
Fold through the chives
- Add the chopped fresh chives and fold them in gently so they keep their fresh colour.
Chill the dip
- Cover and refrigerate for at least 30 minutes. This gives the texture time to tighten and the flavours time to settle.
Fnish and serve
- Spoon into a chilled bowl. Top with a few extra jalapeños, more chives and a tiny drizzle of honey if you want a little gloss on the surface.
Notes
Gochujang varies in strength and sweetness, so I always start with a measured spoon and taste from there. Some brands are deeper and more savoury, some are sweeter and slightly milder. The soured cream helps tame that variation, though it’s still worth tasting before the dip goes into the fridge.
Pickled jalapeños do two jobs at once. They bring little pockets of heat and crunch, and they sharpen the whole dip with their acidity. That acidity is important because gochujang and sour cream together can drift towards being a bit heavy if nothing perks them up. A little honey rounds out the chilli and fermentation without making the dip taste sweet.
Nutrition
Calories: 122kcalCarbohydrates: 4.8gProtein: 1.7gFat: 10.8gSaturated Fat: 3.9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.9gCholesterol: 19mgSodium: 332mgPotassium: 88mgFiber: 0.3gSugar: 3gVitamin A: 310IUCalcium: 44mgIron: 0.4mg
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