Some recipes stick around for a reason. They show up at backyard gatherings, potlucks, and weeknight dinners because they’re reliable, crowd-pleasing, and full of familiar flavor. This collection celebrates those go-to favorites, then nudges them in a fresh direction.

At the heart of it all are two kitchen staples that make reinvention easy. Kraft Mayo delivers a balanced, homemade taste crafted with simple pantry ingredients, creating a smooth, satisfying base for everything from dips to casseroles. Miracle Whip brings a tangy zip that instantly brightens and energizes a dish, adding contrast and character in just the right measure.

Together, they prove that updating a classic doesn’t require starting from scratch. A small twist can transform something traditional into something worth talking about, whether you’re setting out snacks for friends or pulling together a quick family dinner. These recipes lean into what people already love—then build on it—showing how a trusted favorite can open the door to something unexpectedly delicious.

Creamy Dill Pickle Dip

Difficulty: Easy • 8 servings • Total Time: 5 minutes

Ingredients:

• ¾ cup Kraft Mayonnaise
• 2 tsp fresh dill, finely chopped (or 1 teaspoon dried dill), plus more for garnish
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp pepper
• ¾ cup sour cream
• ½ cup finely chopped Claussen dill pickles (for mix-in and garnish)
• Chips for serving

Directions:

1. Add dill, garlic powder, onion powder, salt and pepper to a bowl or mortar and pestle, mash or mix until well combined.
2. Add the Kraft Mayonnaise, sour cream and most of the chopped pickles (save some for garnish) to the bowl with the dill and seasonings and mix until combined.
3. Sprinkle additional dill and chopped pickles on top of the dip and serve with your choice of chips. Enjoy!

Crunchy Coleslaw Remix

Difficulty: Easy • 8 servings • Total Time: 15 minutes

Ingredients:

• ⅓ cup Kraft Miracle Whip
• 1 cup cooked corn kernels from 2 ears corn (canned, or frozen and thawed also works)
• 2 cup shredded green cabbage
• 2 cup shredded red cabbage
• 1 jalapeno, seeded and sliced
• 1 can black beans, rinsed and drained
• 1 tbsp lime juice
• ¼ tsp garlic powder
• ½ tsp chili powder
• 2 tsp salt
• 1 tsp pepper
• ¼ cup chopped fresh cilantro
• ¼ cup crumbled cotija cheese (or feta)

Directions:

1. If cutting cooked corn off the cob, place the base of the corn on an overturned ramekin or vase set in a large mixing bowl and carefully shave the corn off the cob with a knife, rotating as you go.
2. Add the corn, green cabbage, red cabbage, jalapeno and black beans to a large mixing bowl.
3. Add the Miracle Whip, lime juice, garlic powder, chili powder, salt and pepper to the bowl and toss with tongs until everything is well coated.
4. Garnish with cilantro and cotija cheese before serving. Enjoy!

Deviled Egg Dip

Difficulty: Easy • 8 servings • Total Time: 20 minutes

Ingredients:

• 3/4 cup Kraft Mayonnaise
• 6 hard-boiled eggs, peeled
• 1 tbsp Dijon mustard
• 1 tsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp chopped chives
• Pita chips, crackers, bread or veggies (for serving)

Directions:

1. Place the eggs in a pot and shake the pot to help crack and peel the eggs. Remove any leftover shell pieces from the eggs under running water.
2. Add the peeled eggs to a cutting board and mash with a potato masher or chop finely with a knife. Add the eggs to a mixing bowl.
3. Add the mustard, vinegar, salt, pepper and Kraft Mayonnaise to the bowl with the eggs and mix until well combined.
4. Transfer the dip to a serving bowl if you’d like and garnish with paprika and chives, serve and enjoy

French Onion Chicken Casserole

Difficulty: Medium • 10 servings • Total Time: 4o minutes

Ingredients: 

• 1 cup Kraft Mayonnaise
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 medium yellow onions, thinly sliced
• 1 tsp sugar
• ½ tsp salt
• 3 garlic cloves, minced
• 1 ½ cups orzo pasta
• 2 cups cooked shredded rotisserie chicken
• ½ tsp dried or fresh thyme
• ¼ tsp black pepper
• 2 cups low-sodium chicken broth
• ½ cup shredded mozzarella cheese
• ½ cup shredded gruyere or cheddar cheese
• ⅓ cup grated Parmesan cheese
• ½ cup crispy onions

Directions:

1. Preheat the oven to 375ºF.
2. In a large oven-safe braiser or skillet, melt the butter and olive oil over medium heat. Add sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until the onions are golden brown and caramelized. 
3. Add the garlic, uncooked orzo pasta, chicken, thyme, pepper, mayo and chicken broth. Stir until well combined. Sprinkle the mozzarella cheese, gruyere cheese and Parmesan cheese evenly over the top.
4. Transfer the braiser or skillet to the oven, uncovered, and bake for 10-15 minutes or until the cheese is melted. Remove from the oven and sprinkle on the crispy onions for garnish. Serve hot and enjoy!