Virginia is a land of many culinary wonders: fresh oysters, mouthwatering barbecue, blue crab, apples galore, and—wait, Miracle Whip salsa? Yes, that’s right. This unconventional concoction, a flavor party that combines Kraft’s “one-of-a-kind taste of creamy mayo and tangy dressing,” along with spices and milk, is a time-honored tradition in the Tidewater region of the state. Dubbed “white salsa” or “Virginia white sauce,” it originated in the Norfolk Mexican restaurant El Toro, where chef and owner Willie Jenkins invented it as an intended salad dressing. However, his patrons got to dipping their chips in it, and that became the Norfolk norm. Scoop up some authentic Virginian condiment culture and try it yourself:
White Salsa
1 ½ teaspoon oregano
1 ½ teaspoon garlic powder
¼ teaspoon cumin
1 teaspoon crushed red pepper (depending on your heat preference)
½ cup milk
¼ teaspoon lemon juice
2 cups Miracle Whip
Add spices to a mixing bowl and combine. Whisk in the milk and lemon juice, then the Miracle Whip. Cover and refrigerate for at least 48 hours, a crucial step. Serve with tortilla chips.
This article originally appeared in the February 2025 issue.
