Suggestions
🖨️

Lexington Dip

Chop Rating
chopchopchopchopchop
Sign in to review
Not yet rated
sauces & condiments•bbq sauce•american•vegan, vegetarian, gluten-free
20 minutes•about 3 cups•

Ingredients

  • 2 cups apple cider vinegar
  • 1/2 cup water
  • 1/2 cup ketchup
  • 2 tbsp granulated sugar (25g)
  • 1 tsp kosher salt
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp ground black pepper
  • 2 tsp hot sauce
Lexington dip

Instructions

  1. 1.

    Whisk together the apple cider vinegar, water, ketchup, granulated sugar, kosher salt, crushed red pepper flakes, black pepper, and hot sauce in a small saucepan.

  2. 2.

    Set over medium heat and bring just to a bare simmer. Cook 2–3 minutes, stirring, until the sugar is fully dissolved and the pepper flakes smell fragrant; do not boil hard.

  3. 3.

    Remove from heat and let cool to room temperature, 15–20 minutes. Taste and adjust salt, sugar, or heat to preference.

  4. 4.

    Use immediately to moisten and season chopped smoked pork, or transfer to a bottle or jar, cover, and refrigerate. For the cleanest, mellowed flavor, rest 4–24 hours before serving. Shake before each use.

Lexington dip is a thin, tangy, peppery barbecue sauce from the Piedmont of North Carolina, built on apple cider vinegar with a touch of tomato for color and body. It delivers a bright, mouthwatering snap balanced by a hint of sweetness and gentle heat from both red pepper flakes and black pepper. The texture is pourable and penetrating, made to season and moisten chopped pork without weighing it down.

Historically, this dip defines the Western North Carolina (Lexington-style) barbecue tradition, which contrasts with the Eastern style that omits tomato entirely. Pitmasters have brushed versions of this sauce onto pork shoulders as they cook, then tossed chopped meat with more dip to finish. The same base also dresses the region’s celebrated “red slaw,” replacing mayonnaise with vinegar and tomato for a crisp, refreshing side that mirrors the barbecue’s flavor profile.