This Louisiana Remoulade Dip is my lighter take on the classic New Orleans favourite, using Greek yogurt in place of most of the mayonnaise to create a creamy, flavour-packed sauce that's perfect for dipping, drizzling or spreading. With its blend of Cajun-inspired spices and tangy flavour, it's a delicious accompaniment to everything from seafood and grilled meats to salads and sandwiches.
It's quick to make, keeps well in the refrigerator and is perfect for preparing ahead. Whether you're serving it as a dip, sauce or dressing, it's an easy way to add plenty of flavour to your favourite meals.
Calories in Louisiana Remoulade Dip
This recipe serves 4 and is 76 calories per serving
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If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following simple ingredients:
- Fat-Free Plain Natural Yogurt: Forms the base of the sauce, keeping it creamy while using much less mayonnaise than a traditional remoulade. I prefer to use natural yoghurt for this, as Greek yogurt will give you a thicker consistency.
- Low-Fat Mayonnaise: Just a small amount adds richness and helps create the classic remoulade flavour.
- Ketchup: Adds a touch of sweetness, tanginess and gives the sauce its characteristic pink colour.
- Worcestershire Sauce: Brings plenty of savoury depth and a subtle tang that is key to the flavour of remoulade.
- Paprika, Onion Powder, Garlic Powder and Cayenne Pepper: This simple blend of spices gives the sauce its signature Cajun-inspired flavour. Adjust the cayenne to suit your preferred level of heat.
- Fresh Lemon Juice: Adds brightness and balances the richness of the yogurt and mayonnaise.
- Maple Syrup (or Honey): A small amount of maple syrup or honey helps balance the acidity.
- Salt and Black Pepper: Season to taste.
- Fresh Parsley (Optional): Adds a fresh pop of colour and flavour just before serving.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This Louisiana Remoulade Dip is easy to customise to suit your taste or what you have on hand.
- Adjust the heat: Add more cayenne pepper or a dash of your favourite hot sauce for a spicier remoulade.
- Add mustard: Stir in a teaspoon of Dijon or wholegrain mustard for extra tang and depth of flavour.
- Try different herbs: Fresh chives, dill or finely chopped coriander (cilantro) all work well alongside the parsley.
- Add pickles: Finely chopped dill pickles, capers or gherkins add extra texture and a classic remoulade flavour.
- Use lime instead of lemon: Fresh lime juice gives the sauce a slightly different citrus twist.
- Boost the seasoning: Add a pinch of Cajun seasoning or Creole seasoning for an even bolder flavour.
- Sweeten to taste: you can omit the maple syrup if you prefer or add more if you prefer a sweeter dip.
Serving Suggestions
This Louisiana Remoulade Dip is incredibly versatile and works as a dip, sauce or dressing for a wide variety of dishes.
Serve it with fish, shrimp, crab cakes, salmon patties, tuna cakes or chicken burgers, or drizzle it over grilled chicken, steak or seafood for an instant flavour boost. It's also delicious spooned over baked potatoes, roasted vegetables or used as a dressing for salads, grain bowls or picky plates.
It's the perfect dipping sauce for homemade potato wedges, fries and vegetable sticks, and pairs especially well with burgers or many of my homemade patties and cakes, making it an easy addition to your next lunch or dinner.
Try one of these with this Louisiana Remoulade dip:
How to Store Louisiana Remoulade Dip
Transfer the dressing to a clean jar or airtight container and store it in the refrigerator for up to 4 days. Give it a good stir before serving, as it may naturally separate slightly as it sits. I don't recommend freezing this dressing, as the yogurt can separate and become grainy once thawed.
More Sauces, Dips and Dressing
Looking for some more low calorie sauces, dips or dressings? Check out these:
See more Sauces, Dips and Dressing Recipes →
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Recipe Card
Louisiana Remoulade Dip
This Louisiana Remoulade Dip is a creamy, flavour-packed sauce made with Greek yogurt, perfect for dipping, drizzling or spreading.
Ingredients
- ½ cup (122g) of fat-free plain natural yoghurt
- 4 tablespoons of reduced fat mayonnaise
- 1 tablespoon of ketchup
- 1 tablespoon of lemon juice
- 2 teaspoons of Worcestershire Sauce
- 2 teaspoons of maple syrup
- ½ teaspoon of paprika
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- ¼ teaspoon of cayenne pepper
- salt and black pepper to season
- chopped parsley (optional)
Instructions
- Add all of the ingredients to a bowl and whisk until smooth and well combined.
- If using, stir through or sprinkle over the chopped parsley.
- Serve as a dip for vegetables, or use as a sauce for fish, seafood, grilled meats, burgers or salads.
- Store in an airtight container in the refrigerator for up to 4 days.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 76Total Fat 4gSaturated Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 171mgCarbohydrates 7gFiber 0gSugar 5gProtein 3g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Linda Reilly says
Just made this for BBQ later, really good, hubby tasted it and he liked it too, always a winner to me. Think its a dip that's going to be used a lot, in fact planning already to have it again later in the week spread on tortilla wraps with sliced kebab chicken meat and salad.