Creamy caper dip

Creamy caper dip

Finger foods and dips go together like… like, er, two things that go together. Ahem. Today I am kinda blocked, so please bear with me.

I have received many an email asking for recipes for sauces and dips that go with fried finger foods, you know, like yuca and batata fries, croquettes, etc. So, I am going to reveal my secret to you: this rich, creamy caper dip, which will have your guests begging you for the recipe in no time at all. Let’s get the party started!

Creamy caper dip

A long time ago I tried cassava fries served with a tartar sauce in some fancy beach club restaurant. The good thing is that I loved it, the bad thing is that I am not that much of a fan of pickles.  So I decided to create my own sauce, it has a few ingredients in common with tartar sauce, but some of the changes gives it a very different array of tastes.

The capers take the place of pickles, and the addition of just a hint of dill gives it that aromatic punch that I loved.

Creamy caper dip

If you are adventurous in the kitchen you’ll love that the recipe includes instructions to make your own mayo. If you are short on time, or really not into making your own condiments, just use your favorite brand of mayo. In either case the result is finger-licking good.

The mayo itself can be used as a dip, in case some of your guests dislike any of the ingredients in the caper dip.

Creamy caper dip

Both for the mayo and the dip I have used Nakano Garlic Rice Vinegar, I swear I add that vinegar to nearly everything. I like the mild taste, the relatively-low acidity, and the touch of garlic on especially on my salad (salad dressing for me usually means some rice garlic rice vinegar, salt and pepper, and occasionally some olive oil. Heaven!).

The mayo has jut the right hint of garlic, and it isn’t as thick as the store-bought one. If you haven’t tried making your own, you really ought to.

Creamy caper dip
Prep time
Cook time
Total time
This decadent, creamy dip and homemade mayo are the perfect accompaniment to saltines, fritters, fries, breadsticks and other finger foods. Use the leftovers in your sandwich for an extra boost of flavor.
Serves: 3 cups
For the homemade mayo
  • 1 medium pasteurized egg yolk (please see note)
  • 1 tablespoon of lime juice
  • ½ teaspoon salt
  • ½ teaspoon of dry mustard
  • 1 tablespoon Nakano Roasted Garlic Rice Vinegar
  • 1 cup of corn oil
For the dip
  • 2 cups of mayo (homemade or store-bought)
  • ⅛ cup of capers, chopped very finely
  • ⅛ cup of Nakano Roasted Garlic Rice Vinegar
  • ⅛ teaspoon of chopped dill
  • 1 small white onion, chopped very finely
  • 1 teaspoon of sugar
  • Salt
Homemade mayo
  1. Mix egg yolk, mustard, lime juice and vinegar in the food processor/blender bowl.
  2. With the food processor/blender over on medium speed whisk until all the ingredients in the bowl are mixed and the yolk turns a lighter color (about a minute).
  3. Very slowly drizzle the oil into the egg yolk mixture (as fine a drizzle as possible).
  4. Once you have used all the oil remove from the blender and refrigerate until serving time (no more than 48 hrs).
Caper dip
  1. Rinse the capers to remove excess salt.
  2. Soak the onion in the vinegar for an hour.
  3. Mix mayo, capers, dill, onion (with the vinegar), sugar and salt to taste.
  4. Place in a jar and let it rest in the fridge for 2 hrs before serving.
  5. Serve chilled.
Make sure to use pasteurized eggs. If you don't have them available its preferable that you use store-bought mayo. Unpasteurized eggs may be contaminated with salmonella.

This post and recipe are sponsored by Nakano, all-natural seasoned rice vinegars

These opinions are 100% mine, and have not been revised nor altered by the sponsor.


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{ 6 comments… add one }

  • [email protected] February 1, 2013, 5:15 AM

    Really nice

  • Charlie Sommers November 14, 2012, 9:04 AM

    I usually don’t make plain mayonnaise, I add raw garlic and make a delicious aioli instead. Like Suzanne I use lemon juice and a food processor or blender but unlike her I like to use 100% extra virgin olive oil. I love rich flavors, that’s probably why I’m a portly old man.

  • Suzanne Perazzini November 13, 2012, 10:52 PM

    I always make my own mayonnaise in the food processor because it doesn’t take long and tastes 100% better than store bought. My recipe is very similar to yours except for the vinegar. I just use lemon juice and I always include olive oil – about 1/3 olive oil to 2/3 a lighter oil. The olive oil gives it a richness of flavour and a golden colour I love. I can just imagine this dip being totally moreish.

    • Aunt Clara November 15, 2012, 8:51 AM

      I love olive oil. It’s what we use for more stuff, but I have to say that I have found it gives mayo a strange aftertaste that I am not fond of. Maybe it’s just me.

  • Charlie Sommers November 13, 2012, 4:52 PM

    As usual this recipe sounds delicious and shall be tried soon in the Sommers’ home. I especially like the idea of adding dill. Years ago I planted some dill and never had to replant, it kept coming back in the same spot year after year. I discovered that young dill is also an excellent salad ingredient. I hated to move away from that location because of the excellent organic garden it had taken me years to establish.

    I suppose I am a daredevil as far as raw eggs are concerned. I have been eating them for over 50 years and as far as I know they have never caused a detrimental effect. Of course the next one I eat may have me writhing on the floor in agony but I enjoy them too much to give them up. I recently read that your odds of contracting salmonella from raw eggs is one chance in thirty-five-thousand. The fact that I have a digestive system like a crocodile may have been helping me too.

    • Aunt Clara November 15, 2012, 8:50 AM

      So, you like to live dangerously? :)

      It is true, with proper handling salmonella contamination is far from likely, however, it can also be fatal for certain people and I’d rather not have that on me.