Ultimate Appetizer Combo Recipe

Marinate

Pat wings dry with paper towels. In a bowl or resealable bag combine buttermilk and optional hot sauce. Add the wings, pressing to submerge. Refrigerate for at least 1 hour or up to 6 hours.

Prepare Dredge

In a large bowl whisk together flour, cornstarch, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika until evenly combined.

Double Dredge

Remove wings from buttermilk, allowing excess to drip off. Toss wings in the flour mixture to coat thoroughly, then return them to the buttermilk briefly (30 seconds) and dredge again in the flour mixture for a double-crisp crust. Place on a wire rack for 10 minutes to set.

Fry

Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Fry wings in batches, being careful not to overcrowd, for 8–10 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined tray.

Sauce and Serve

Place hot wings in a clean bowl, pour 3/4 cup of your chosen sauce over them, and toss to coat evenly. Garnish with chopped parsley if desired. Serve immediately alongside the other appetizers.

Prepare Spinach

If using frozen spinach, thaw fully and squeeze out as much liquid as possible using a clean towel or cheesecloth. Chop once if large pieces remain.

Mix Cheeses & Base

In a medium bowl combine the softened cream cheese (8 oz), additional 2 oz cream cheese, sour cream, and mayonnaise. Beat or whisk until smooth. Stir in the shredded mozzarella, grated parmesan, and shredded cheddar until well distributed.

Flavor & Bake

Fold the drained spinach and minced garlic into the cheese mixture. Add lemon zest, salt, and black pepper and mix until homogenous. Transfer to a small ovenproof dish, smooth the top, and bake at 375°F (190°C) for 18–22 minutes until bubbly and lightly golden on top. If you prefer a broiled finish, broil 1–2 minutes to brown the top—watch closely.

Crispy Pita

While the dip bakes, preheat oven to 375°F (190°C). Brush pita halves lightly with olive oil, sprinkle dried oregano and a pinch of salt, and arrange in a single layer on a baking sheet. Bake 6–8 minutes until crisp and golden. Remove and let cool.

Plate

Serve the hot four cheese spinach dip with the crispy pita halves and tortilla chips on the side.

Assemble Antojitos

Preheat oven to 400°F (200°C). Lay out the mini empanada shells or small tortillas. Spoon about 1–2 tablespoons of chosen filling (refried beans, shredded chicken, or seasoned beef) into each, add about 1 tablespoon shredded cheese, and fold or crimp to seal if using empanada shells. For tortillas, fold or roll into small crescent shapes and secure with a toothpick if needed.

Brush & Bake

Brush each antojito lightly with olive oil or melted butter, sprinkle with coarse salt and black pepper. Arrange on a parchment-lined baking sheet and bake for 12–15 minutes until golden and the cheese is melted. Internal temperature for meat fillings should reach 165°F (74°C).

Make Sour Cream Pesto Dip

In a small bowl combine sour cream, basil pesto, lemon juice, and salt. Taste and adjust seasoning. If desired, thin with 1–2 teaspoons of water or milk to reach a dipping consistency.

Serve

Remove antojitos from the oven and let rest 2 minutes. Serve warm with the sour cream pesto dip on the side.

Prep Pickles & Breading Stations

Pat pickle spears or slices dry with paper towels. Set up three shallow bowls: (1) flour mixed with cornmeal, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp black pepper; (2) whisked eggs with milk; (3) panko breadcrumbs seasoned with remaining 1/4 tsp salt and 1/4 tsp black pepper (adjust from totals above so seasoning is balanced).

Bread Pickles

Working in batches, dredge pickles first in the seasoned flour mixture, then dip into the egg wash, and finally press into the panko breadcrumbs to coat thoroughly. Place breaded pickles on a wire rack for 5 minutes to set the crust.

Fry

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry the breaded pickles in batches for 2–3 minutes per side until golden brown and crisp. Remove with a slotted spoon to a paper towel-lined tray to drain.

Make Zesty Ranch

In a small bowl combine ranch dressing, 1 teaspoon hot sauce, and chopped chives. Taste and adjust for spice or salt.

Serve

Serve the hot fried pickles with the zesty ranch dip alongside the rest of the appetizer combo.