What do you think of when I say blueberry ketchup? Do you think, ooh a ketchup made from blueberries instead of tomato sauce? Well, you would be wrong. Follow me as I try to recreate one of the most popular dips in Idaho according to a Food Network article I read. An Idaho restaurant called Boise Fry Company serves up a slough of dipping sauce to pair with their renowned crispy French fries and one in particular stands out to all of us. That’s their blueberry ketchup. More adequately described more mayo-based than ketchup-based, this dipping sauce makes sense, but how good will it be? We were delightfully surprised.

We made this as a part of a test to try the four dips across America.

To see how they stack up, read on here:
We Tried Four of the Best Dips from Every State.

You can see the other three dip recipes here:

North Dakota Bacon Gravy Dip
Illinois Giardiniera Hummus
Delaware Spinach and Artichoke Crab Dip

I did A LOT of research on this recipe because how does one make blueberries and mayo taste good? Fresh blueberries are tart and sweet, but not very easy to process into mayo. I figured for this to taste good it has to be simple, a tiny bit sweet, and mostly savory. I imagined fancy sauce, otherwise known as equal parts ketchup and mayo. It works because it rides that balance between sweet and salty. What if I mixed sweet blueberry jam and mayo? It works! Seasoning it with a touch of salt and a hint of lemon, this dip takes those crispy salty fries into a sweet and savory wonderland you just have to taste to believe.

In my recipe testing for this dipping sauce in the future, I will probably find a delicious chipotle-style blueberry ketchup and mix it with mayo to see what kind of spicy blueberry aioli I can make. I love how this recipe opens doors for more weird and fruity aiolis to dip your salty French fries into. I mean we’ve all dipped fries in a chocolate shake before. Could you imagine? Chocolate aioli?