Soured Cream Chive Mustard BBQ Dip with Kewpie Mayo
A thick, cold barbecue dip made with extra thick soured cream, Kewpie mayo, Colman’s English mustard and fresh chives. It’s sharp, creamy and ideal with roast potatoes, sausages, grilled chicken and warm flatbreads when the table needs something cool and punchy.
Ingredients
- 200 g extra thick soured cream
- 80 g Kewpie mayo
- 1 tbsp Colman’s English mustard
- 1 tbsp finely chopped fresh chives
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- ¼ tsp Maldon sea salt crushed between your fingers
- ¼ tsp black pepper
- 1 tsp lime juice
Instructions
Chop the chives
- Finely chop the fresh chives so they distribute evenly through the dip. Big pieces can make each bite feel uneven, and this recipe is at its best when the oniony freshness runs through every scoop.
Whisk the creamy base
- Add the extra thick soured cream and Kewpie mayo to a mixing bowl. Whisk until completely smooth and uniform. You’re looking for a glossy base with no streaks.
Add the mustard and seasoning
- Whisk in the Colman’s English mustard, Worcestershire sauce, apple cider vinegar, lime juice, crushed Maldon sea salt and black pepper. Mix until the mustard is fully dissolved through the cream.
Fold in the chives
- Stir through the chopped chives with a spoon or spatula. Folding them in at the end keeps their colour cleaner and stops them bruising too much.
Chill before serving
- Cover and refrigerate for at least 30 minutes. The texture tightens up, the mustard settles in and the whole dip tastes calmer and more balanced after a short rest.
Finish and serve
- Give the dip a final stir before serving. Spoon into a chilled bowl and top with an extra pinch of chopped chives and a small dusting of crushed Maldon if you like.
Notes
The soured cream wants to be properly thick, not pourable. That heavy texture gives the dip its body and keeps the mustard from tasting too thin or too sharp. Kewpie mayo brings a slightly sweeter, eggier richness than standard mayonnaise, which rounds off the edges and gives the finished dip a smoother finish on the palate.
Colman’s English mustard is the backbone here, so I don’t swap it out unless I have to. It has a clean heat that cuts through fatty barbecue food brilliantly. Fresh chives are worth using rather than dried because they keep the dip tasting bright and green. Worcestershire sauce adds depth in the background, not a big splash of flavour, just that savoury little nudge that makes people keep dipping.
Nutrition
Calories: 118kcalCarbohydrates: 2.3gProtein: 1.5gFat: 11.7gSaturated Fat: 3.8gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.5gCholesterol: 18mgSodium: 248mgPotassium: 74mgFiber: 0.2gSugar: 1.1gVitamin A: 285IUCalcium: 41mgIron: 0.3mg
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