Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 chipotle in adobo, minced, plus 1 tbsp adobo sauce
- 1 tsp paprika; 1/4–1/2 tsp cayenne
- 1/2 tsp onion powder
- 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
- 2 tsp distilled white or apple cider vinegar
- 2 tsp fresh lime juice
- 1/2 tsp kosher salt; 1/2 tsp sugar or honey
- 1–3 tsp milk or water, as needed
- Optional: 1/4 tsp smoked paprika; 1/4 tsp ground cumin
Do This
- 1. Whisk mayonnaise and sour cream in a bowl until smooth.
- 2. Stir in minced chipotle and adobo sauce.
- 3. Add paprika, cayenne, onion powder, garlic, vinegar, lime, salt, and sugar; whisk until creamy and orange.
- 4. Thin with 1–3 tsp milk or water to reach drizzleable consistency.
- 5. Taste and adjust heat (more cayenne or adobo), salt, or acidity.
- 6. Chill 30 minutes to meld flavors; warm 10–20 seconds before serving if you want it “molten.”
Why You’ll Love This Recipe
- Creamy, tangy, chile-forward sauce with a balanced, lingering heat.
- Fast to make (10 minutes) with easy-to-find pantry ingredients.
- Perfect for quesadillas, tacos, nachos, loaded fries, and burger dipping.
- Customizable heat: mild to truly lava-level with simple tweaks.
Grocery List
- Produce: 1 lime, 1 small garlic clove (or use garlic powder)
- Dairy: Sour cream; a splash of milk (optional for thinning)
- Pantry: Mayonnaise, canned chipotles in adobo, paprika, cayenne, onion powder, salt, sugar or honey, distilled white or apple cider vinegar, optional smoked paprika and ground cumin
Full Ingredients
For the Lava Sauce (makes about 1 cup)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 chipotle pepper in adobo, minced (about 1 tablespoon)
- 1 tablespoon adobo sauce (from the same can)
- 1 teaspoon paprika (sweet or Hungarian)
- 1/4 to 1/2 teaspoon cayenne pepper (start with 1/4; add more to taste)
- 1/2 teaspoon onion powder
- 1 small garlic clove, finely grated or microplaned (or 1/4 teaspoon garlic powder)
- 2 teaspoons distilled white vinegar (or apple cider vinegar)
- 2 teaspoons fresh lime juice
- 1/2 teaspoon kosher salt (use 1/4 teaspoon if using fine table salt)
- 1/2 teaspoon sugar or honey
- 1 to 3 teaspoons milk or water, as needed to thin
Optional Flavor Boosts
- 1/4 teaspoon smoked paprika (smokier profile)
- 1/4 teaspoon ground cumin (warm, savory depth)
Step-by-Step Instructions
Step 1: Prep the flavorful bits
Finely mince 1 chipotle pepper from the can and measure 1 tablespoon of its adobo sauce. Microplane the garlic clove and juice the lime. Having everything measured makes the mixing quick and smooth.
Step 2: Build the creamy base
In a medium bowl, whisk together the mayonnaise and sour cream until completely smooth and glossy. This ensures the spices and chile puree distribute evenly without clumps.
Step 3: Stir in the chiles and spices
Add the minced chipotle and adobo sauce, paprika, cayenne, onion powder, and garlic. Whisk until the sauce turns a uniform bright orange with tiny flecks of chile throughout. If using smoked paprika and cumin, add them now.
Step 4: Balance with acid, salt, and a touch of sweetness
Whisk in the vinegar, lime juice, kosher salt, and sugar or honey. Taste, then adjust: add salt for savoriness, more lime for brightness, or extra cayenne/adobo for heat. The flavor should be creamy, tangy, and pleasantly fiery.
Step 5: Adjust the consistency
Thin with 1–3 teaspoons milk or water until the sauce is spoonable and drizzleable but still clings nicely. Aim for the thickness of ranch dressing so it ribbons over a hot quesadilla without running.
Step 6: Chill to marry the flavors
Cover and refrigerate for 30 minutes (up to overnight). This brief rest rounds the edges, blooms the spices, and deepens the orange hue.
Step 7: Make it “molten” (optional)
For a warm, lava-like finish, gently heat the sauce just before serving: microwave 10–20 seconds in a glass bowl, or warm over very low heat, stirring constantly. Do not boil; high heat can cause separation. Serve immediately.
Pro Tips
- For the smoothest texture, blitz the sauce with an immersion blender for 10–15 seconds.
- Heat control: start with 1/4 teaspoon cayenne and add in pinches until it’s perfect for you.
- Flavor bloom: that 30-minute chill dramatically improves the balance and color.
- Salt matters: if using fine table salt, start with half the amount and adjust.
- Color boost (optional): a tiny pinch of turmeric intensifies the warm orange without changing flavor.
Variations
- Smokier Lava: Use 1 teaspoon smoked paprika (in place of sweet) and add a dash of your favorite smoky hot sauce.
- Lighter & Tangier: Swap sour cream for 2/3 cup plain Greek yogurt and use 1/3 cup mayonnaise; thin with a splash more milk.
- Vegan: Use vegan mayo and plant-based sour cream; the rest stays the same.
Storage & Make-Ahead
Refrigerate in a sealed jar or squeeze bottle for 5–7 days. If using fresh garlic, keep toward the 5-day window; garlic powder can extend quality up to a week. Not freezer-friendly (the emulsion can break). Make it a day ahead for the best, most melded flavor.
Nutrition (per serving)
Approximate for 2 tablespoons: 125 calories; 13 g fat; 1 g carbohydrates; 0 g fiber; 0.4 g protein; 220 mg sodium.
