Low Syn Louisiana Remoulade Dip - a perfect sauce for dipping, serving with grilled meats and fish or as a creamy dressing for a salad.
Remoulade is a classic French sauce that is typically made with mayonnaise or oil base and close to what we all know as Tartar Sauce. The Louisiana Remoulade version has a New Orleans twist with a blend of spices that give it a distinct reddish/pink colour.
To keep the syns as low as possible in this yummy dip, I use very little mayonnaise and instead opt for plain yoghurt, which is not a traditional ingredient in this dip of course, but it still tastes great and is one of my favourites quite condiments to make, when I want a dip of some kind with some fish or grilled meats.
One of my favourite things to serve this dip with is these delicious Crab and Quinoa Cakes or Tuna Couscous Patties. The Louisiana Remoulade just pairs perfectly with these recipes.
Some other recipes that are great for this dip are:
- Tuna and Sweet Potato Patties
- Salmon, Brussels and Squash Patties
- Risotto Patties
- Sweet Potato, Broccoli and Cheddar Patties
- Vegetable and Cheddar Patties
- Crab Stuffed Sweet Potato
- Red Pesto, Sweet Potato and Tuna Burgers
- Mini Salmon and Brown Rice Cakes
- Low Syn Crab Cakes
or head on over to my FULL RECIPE index where you will find over 700+ delicious Slimming World Recipes.
Next time you light up the barbecue, why not make up a bowl of this dip to serve with your grilled meat. You could even do some skewers of shrimp with a nice mixed salad, that would just be perfect alongside this Louisiana Remoulade.
Hey, I've even been known to use this Louisiana Remoulade with just some plain ole veggie crudites, think of the speed foods. It's a great way to enjoy some speed foods as a snack. Veggie sticks are always so much nicer when served with a nice dip.
This Louisiana Remoulade is super easy to make too, as it combines typical ingredients that most of us have in our store cupboard. Just mayo, yoghurt, paprika, onion, garlic powder, little lemon juice and of course a pinch of cayenne for that spicy kick alongside the usual seasoning of salt and pepper.
It is so quick to make, that I usually just make up a fresh batch as and when I need it, but it will also keep well in the fridge for about 3-4 days, so if you want to double up the recipe to make more, then please do.
TO MAKE THIS DELICIOUS LOW SYN LOUISIANA REMOULADE DIP YOU WILL NEED THE FOLLOWING KITCHEN ITEMS:
- Measuring Cups
- Measuring Spoons
- Small mixing bowl
- Whisk or fork
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
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Low Syn Louisiana Remoulade Dip | Slimming World
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - 2 syns per servingGreen/Vegetarian - WW Smart Points - 1 per serving
Ingredients
- ½ cup (120ml) of fat-free plain yoghurt
- 2 tbs of low-fat mayonnaise
- ½ tsp of paprika
- ¼ tsp of onion powder
- ¼ tsp of garlic powder
- 1 tbs of fresh lemon juice
- pinch of cayenne pepper
- 1 tsp of sweetener of choice (I use sukrin:1)
- salt and black pepper to season
- chopped parsley (optional)
Instructions
- Add all ingredients to a bowl and whisk till well combine
- Sprinkle with some chopped parsley.
- Use with fish, grilled meats or as a dip for veggies etc
- Store in the fridge in a lidded container for up to 4 days.
Notes
Double up the ingredients to make a larger quantity.
Low fat mayonnaise can vary from brand to brand in syn value, so double check the one you use.
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Nutritional information is 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.
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Nutrition Information
Yield 2 Serving Size 1 serving (½ the recipe)Amount Per Serving Calories 55Total Fat 3.5gSaturated Fat 0.5gSodium 237mgCarbohydrates 4.3gFiber 0.5gSugar 2.8gProtein 2g
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.