I hear that homemade lemon curd only lasts about two weeks in the fridge… so here I am, trying to make the most of a batch I may have gotten a little too excited about a week ago. So l mixed it with mayonaisse and chili, turning it into a creamy, tangy, and slightly spicy dip that strikes perfect balance between sweet and savory. It has become a crowd favorite at barbeques, proof that some of the best flavors come from the easiest combinations.

There’s so much you can do with a good batch of lemon curd, and this dip is one of my favorite ways to use it up. It goes with pretty much all the BBQ classics: crispy fries, roasted potatoes, grilled or fried chicken… even the driest piece of chicken gets a serious upgrade with a spoonful of this. #BBQbites