Perfect for scooping with crunchy tortilla chips or spooning onto tacos, nachos, or even grilled meats, this dip is more than an appetizer — it’s a crowd favorite waiting to happen. Whether you’re hosting game night or a summer BBQ, this elote dip guarantees there won’t be leftovers.

Origin Chef John’s Mexican Street Corn Dip

Elote, or Mexican street corn, is typically grilled on the cob and slathered with mayo, lime, chili, and Cotija cheese. This dip takes all those flavors — roasted corn, tangy lime, salty cheese, and a little kick — and bakes them into a warm, melty dish.

What I Love About This Recipe

It’s simple to throw together and can be prepped ahead. The combination of sweet corn, creamy base, and chili-lime seasoning hits every note: salty, tangy, and just a bit spicy.

Also Read : No-Bake Cheesecake Flag Cake

Chef John’s Mexican Street Corn Dip

Recipe by RecipeWikkiCourse: Appetizer, SnackCuisine: Mexican-AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Chef John’s Mexican Street Corn Dip is a creamy, tangy, and slightly smoky appetizer inspired by the flavors of classic elote. It features roasted or charred corn mixed with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, and fresh herbs like cilantro. Served warm or chilled with tortilla chips, this dip delivers the perfect balance of sweetness, spice, and richness. It’s a crowd-pleaser at parties, potlucks, or game-day gatherings.

Ingredients

• 4 cups corn kernels (fresh, frozen, or canned)

• ½ cup mayonnaise

• ½ cup sour cream

• 1 (8 oz) package cream cheese, softened

• 1½ cups shredded Monterey Jack or cheddar cheese

• ½ cup Cotija cheese, crumbled (plus more for topping)

• 2 cloves garlic, minced

• 2 green onions, thinly sliced

• Juice of 1 lime

• 1 tsp chili powder (or Tajín)

• ½ tsp smoked paprika

• ¼ tsp cayenne (optional)

• Salt and black pepper, to taste

Directions

• Preheat oven to 350°F (175°C).
• If using fresh or frozen corn, cook it in a dry skillet over medium-high heat for about 5 minutes until lightly charred. Let cool slightly.
• In a large bowl, mix together mayonnaise, sour cream, and cream cheese until smooth.
• Fold in corn, shredded cheese, Cotija, garlic, green onions, lime juice, chili powder, smoked paprika, cayenne (if using), salt, and pepper.
• Spread mixture evenly into a 2-quart baking dish.
• Bake for 20–25 minutes, until hot and bubbly.
• Sprinkle with extra Cotija and chopped green onions before serving.
• Serve warm with tortilla chips, pita chips, or sliced veggies.

Notes

• You can swap Cotija with feta if needed.
• For extra smokiness, use grilled corn.
• This dip can be assembled a day ahead and baked just before serving.

The post Chef John’s Mexican Street Corn Dip appeared first on RecipeWikki.

Origin Jalapeño Popper Twists

Inspired by the ever-popular jalapeño popper appetizer, this version turns the creamy-spicy combo into a hand-held snack using puff pastry for added crunch and flair.

What I Love About This Recipe

They’re crispy, creamy, spicy, and totally addictive. These twists are super easy to make and always disappear fast at gatherings!

Also Read : Air Fryer Honey Sriracha Salmon Bites

Jalapeño Popper Twists

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

180

kcal

Ingredients

• 1 sheet puff pastry (thawed)

• 4 oz (115g) cream cheese, softened

• ½ cup shredded cheddar cheese

• 2–3 jalapeños, seeded and finely chopped

• 2 slices cooked bacon, crumbled (optional)

• 1 egg, beaten (for egg wash)

• Garlic powder and black pepper, to taste

Directions

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a bowl, mix cream cheese, cheddar, jalapeños, bacon (if using), garlic powder, and pepper.
• Roll out puff pastry and spread the cheese mixture evenly over half.
• Fold the pastry in half over the filling and press lightly to seal.
• Cut into strips (about 1-inch wide), then twist each strip and place on the baking sheet.
• Brush with egg wash.
• Bake for 15–18 minutes or until golden and puffed.
• Serve warm with ranch or your favorite dipping sauce.

Notes

• You can swap in pepper jack for extra heat.
• Make ahead and reheat in the oven or air fryer for crispiness.
• Want it vegetarian? Skip the bacon — still delicious!

The post Jalapeño Popper Twists appeared first on RecipeWikki.

Origin Hot Muffuletta Dip

Inspired by the famous muffuletta sandwich, born in the Italian-American communities of New Orleans, this dip captures all the bold, briny, meaty flavors — without the bread (unless you’re dipping it!).

What I Love About This Recipe

It’s rich, tangy, salty, and cheesy in the best way possible. Perfect for game day, parties, or potlucks — it’s the kind of dip that disappears fast and gets recipe requests every time.

Alos Read : Overnight Breakfast Casserole

Hot Muffuletta Dip

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

180

kcal

Ingredients

• 8 oz cream cheese, softened

• ½ cup mayonnaise

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• ½ cup chopped salami (or mortadella/ham mix)

• ½ cup chopped giardiniera (drained)

• ⅓ cup chopped green olives

• ⅓ cup chopped black olives

• 2 tablespoons chopped roasted red peppers

• 1 garlic clove, minced

• Salt and black pepper, to taste

Directions

• Preheat oven to 375°F (190°C).
• In a large bowl, combine cream cheese and mayo until smooth. Stir in mozzarella, Parmesan, salami, giardiniera, olives, roasted red peppers, and garlic. Season with a little salt and pepper.
• Transfer to a greased or oven-safe baking dish and smooth the top.
• Bake for 20–25 minutes, or until hot, bubbly, and golden on top.
• Serve immediately with your favorite dippers like bread slices or crackers.

Notes

• For extra browning, broil the dip for the last 1–2 minutes.
• Use a food processor for a more spreadable texture.
• Make it ahead: Prep and refrigerate, then bake right before serving.

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