Origin Homemade Peanut Butter

Peanut butter has been a staple in American kitchens since the early 1900s, originally developed as a protein source for patients without teeth. Learn more about the fascinating history of peanut butter and how it evolved into a global favorite.

What I Love About This Recipe

This recipe gives you full control over the texture and sweetness of your peanut butter — whether you like it smooth, chunky, salty, or naturally sweetened. It’s a great alternative to store-bought spreads that often contain added sugars and preservatives.

Also Read : Lentil Soup Recipe

Homemade Peanut Butter

Recipe by RecipeWikkiCourse: Condiment, SpreadCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

100

kcal

Creamy, rich, and naturally delicious — Homemade Peanut Butter is a simple yet satisfying spread made with just roasted peanuts and a pinch of salt. Perfect for toast, smoothies, baking, or enjoying by the spoonful, this wholesome alternative to store-bought versions is free from additives and full of pure nutty flavor.

Ingredients

• 2 cups unsalted roasted peanuts

• ½ tsp salt (adjust to taste)

• 1–2 tbsp honey or maple syrup (optional, for sweetness)

• 1–2 tbsp peanut oil or neutral oil (optional, for smoother texture)

Directions

• Add peanuts to a food processor and blend for 1–2 minutes. Scrape down sides.
• Continue processing until smooth and creamy (about 4–6 minutes total).
• Add salt, sweetener, and oil if desired, then blend again.
• Taste and adjust seasoning or consistency.
• Store in an airtight container in the fridge for up to 3 weeks.

Notes

• For crunchy peanut butter, add ¼ cup chopped peanuts at the end.
• Try using flavored oils (like coconut oil) for a twist.
• Want chocolate peanut butter? Add 1–2 tbsp cocoa powder during blending.

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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 Classic Pickled Eggs

Pickled eggs have been enjoyed for centuries and are a classic bar snack in many cultures, particularly in the United States and Europe. They’re simple to prepare and get better the longer they sit in the brine, absorbing all the zesty flavors.

What I Love About This Recipe

They’re packed with protein, easy to make, and have a satisfyingly tangy flavor. The brine soaks into the eggs, making them perfect for snacking or adding to salads and sandwiches.

Also Read : Egg Butter

Classic Pickled Eggs

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 12 large eggs, hard-boiled and peeled

• 1 ½ cups white vinegar

• 1 cup water

• 1 tbsp sugar

• 1 tbsp salt

• 1 tsp black peppercorns

• 1 tsp mustard seeds

• 2 cloves garlic, peeled

• 1 bay leaf

• ½ tsp crushed red pepper flakes (optional, for a spicy kick)

Directions

• Place the peeled hard-boiled eggs in a large, clean glass jar.
• In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, bay leaf, and crushed red pepper flakes (if using).
• Bring the brine to a boil, stirring until the sugar and salt dissolve.
• Let the brine cool to room temperature, then pour it over the eggs in the jar, making sure the eggs are fully submerged.
• Seal the jar tightly and refrigerate for at least 24–48 hours before eating. The longer they sit, the more flavor they’ll absorb.
• Serve chilled.

Notes

• You can adjust the sugar and salt levels based on your preference.
• Add beet juice to the brine for a colorful twist and a sweet flavor.
• Pickled eggs can be stored in the fridge for up to 1–2 weeks.

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