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Give Game Day A Kick Of Flavor With This Quick Elote Dip Recipe

If you’re a fan of elote, this dip is going to be a game-changer in your party recipe lineup.

This dip combines the typical ingredients of the Mexican street corn with Dean’s French Onion Dip for an added savory kick. It serves as the base to combine together corn, jalapeños, cilantro, MORE Dean’s Dip, and chili powder for a punch of flavor.

This Elote Dip is also incredibly easy to make, as it doesn’t take more than 20 minutes to chargrill the corn, mix everything together, and bake it off. As a result, it makes for a great recipe idea to have when in a rush.

It takes the standard chips and dip to a whole new level, and makes for a great shareable platter to take to your next big party.

You can view the entire recipe for this Elote Dip below.

Servings: 4-5

Ingredients
4 large ears of sweet corn
1 ½ cups Cotija cheese (fresh if possible)
¾ cup Dean’s French Onion Dip
¼ cup jalapeños, sliced
Small sprig of Cilantro
Chili powder

Directions

Step 1
Preheat your grill. Alternatively, you can cook the corn on the stove.

Step 2
If using the grill, place corn cobs on grates and cook, turning every 2 minutes until done. If using stove, place a large skillet on high heat. Allow skillet to heat completely for 3 minutes. Place corn cobs directly on the skillet (do not use oil). Rotate corn in pan until char is even around the cob.

Step 3
Allow corn to cool slightly, then cut kernels off cob and place into a large bowl.

Step 4
Add Dean’s French Onion Dip, jalapeños, and half of your cotija cheese. Place mixture into an 8” cast iron skillet or other ovenproof dish. Cover with the rest of the cotija cheese. Place skillet into oven for 8-10 minutes, or until the top is golden brown.

Step 5
While your dip is baking, chop cilantro for garnish. Once done, remove dip from oven and top with chili powder, an additional scoop of Dean’s French Onion Dip, and cilantro. Serve hot with your favorite chips or other vessel of choice!

Photos by Pete Pham


Created in partnership with Dean’s Dip

Categories
#foodbeast Brand Cravings FOODBEAST Products Recipes SPONSORED

We Turned Buffalo Chicken Wings Into Donuts, Here’s The Recipe

If you’re looking for a simple, creative and buzzworthy dish for you and the squad to enjoy, these savory donuts bursting with buffalo chicken and Dean’s Ranch Dip merit some serious consideration.

Don’t worry, these Buffalo Chicken Donuts couldn’t be easier to make. You only need six ingredients: chicken, buffalo sauce, biscuit dough, Dean’s Ranch Dip, cilantro to garnish, and oil for frying. The contrast between spicy filling and cool, creamy Dean’s Ranch Dip “icing” goes perfectly with the fluffy pastry. And be sure to be a true FOODBEAST and fill them up with as much buffalo chicken as possible.

They’re perfect to whip up for a last-minute get-together, a unique game day spread, or just when you’re craving buffalo wings and donuts at the same time.

Peep below to get the full recipe for these spectacular Buffalo Chicken Donuts with Dean’s Ranch Dip.

Ingredients
2 cups finely chopped cooked chicken breast (chopped small enough to fit through piping bag)
1 16.3oz can Flaky Layers Buttermilk Biscuits
2 Tbsp buffalo sauce
4 Tbsp + 4 Tbsp Dean’s Ranch Dip
1 small bunch cilantro, chopped
6-8 cups canola oil

Servings: 8 donuts

Directions

Step 1
Preheat oven to 350 Degrees Fahrenheit. Chop chicken into finely minced pieces that will be able to pass through the small end of a piping bag. In a small bowl, add chopped chicken, 4 Tbsp Dean’s Ranch Dip, and buffalo sauce. Put mixture into piping bag. Alternatively, you can cut the corner off of a gallon-sized plastic bag. Set aside.

Step 2
Place oil in pot or deep pan and heat to 350 Degrees Fahrenheit. Open buttermilk biscuits and separate the biscuits. Flatten each slightly so that they measure approximately 4 inches in diameter.

Step 3
Place biscuits into the hot oil and fry until a light brown color, flipping occasionally for even coloring. Rest biscuits on a sheet pan.

Step 4
Take a small knife or chopstick and poke a hole into the side of each biscuit. Hollow out a space for the chicken mixture. Place piping bag tip into hole. Evenly and slowly fill the biscuit with the chicken mixture. Place filled donuts on sheet pan.

Step 5
Place sheet pan into oven for 10 minutes. Allow donuts to cool. Spread remaining Dean’s Ranch Dip onto donut like “icing” and garnish with chopped cilantro.

Photos by Pete Pham


Created in partnership with Dean’s Dip