Taco Bell Volcano Sauce Copycat

Ingredients

• 300 g Nonfat Greek yogurt
• 60 g Light mayonnaise
• 2 tsp Distilled white vinegar
• 38 g Nacho cheddar powder (Kernel Season’s works well and can be found in many popcorn sections or online.)
• 2 tsp Paprika
• 1.5 tsp Chili powder
• 1 tsp Cayenne pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 0.5 tsp Fine salt
• 0.25 tsp MSG (Optional but recommended.)
• 2 tsp Sugar-free sweetener (Use a 1-to-1 substitute such as monk fruit sweetener.)
• Water (Add 1–2 tablespoons at a time as needed to adjust thickness.)

Steps

1. 1

   Add the Greek yogurt, light mayonnaise, vinegar, nacho cheddar powder, paprika, chili powder, cayenne, garlic powder, onion powder, salt, MSG, and sugar-free sweetener to a jar.

2. 2

   Mix the ingredients thoroughly until the sauce is smooth and evenly combined.

3. 3

   Taste the sauce and adjust the seasonings to suit your preference; the listed seasonings are guidelines.

4. 4

   If the sauce is too thick, add water 1–2 tablespoons at a time, mixing after each addition, until the desired consistency is reached.

5. 5

   For best results, refrigerate the sauce for 15–30 minutes to allow the flavors to meld.

6. 6

   Serve as a dip or dressing.

Notes

The author notes that seasoning amounts are suggestions and should be adjusted to taste. The source does not provide storage instructions. Reported macros are approximately 384 calories, 32 g protein, 28 g carbohydrates, and 16 g fat for the full jar; approximately 48 calories per 4-tablespoon serving, yielding about 8 servings.

Nutrition per serving

• sauce
• dip
• dressing
• vegetarian
• high-protein
• macro-friendly
• no-cook
• Mexican-inspired