Connie’s kitchen: all dipped up!

By Connie Emmons

The holidays are upon us and many parties to be had. Picking something new is sometimes a challenge. I love entertaining and treating others to new foods I have discovered. Many foods I serve at parties are also old favorites. My daughters love to get my handwritten recipes and it makes my heart warm to know that they too will cherish them as I cherish my mother’s handwritten recipes.

This holiday season I offer recipes that we will all enjoy and are easy to prepare. I like to keep things simple, as things can get a little hectic this time of year.

This week I am focusing on dips. Most of them are good for vegetable trays and one in particular the girls loved to eat with Fritos. So with no other name for it, I’ll use what the girls called it: Fritos dip.

Fritos dip

16 oz sour cream

1 envelope of Lipton Cream of Chicken soup mix

Just stir in the dry mix into the sour cream and let set for 15 minutes and enjoy. This can be made ahead of time and kept for about one week in the refrigerator.

Dill dip

2/3 cup mayonnaise

2/3 cup sour cream

1 tbl dried onion

1 tsp dill weed

1 tsp parsley flakes

1 tsp season salt

a few drops of Tabasco (your choice on how hot)

1 tsp Worcestershire

1/2 tsp Accent

Mix all ingredients well and refrigerate for at least an hour.

Spinach dip

1 1/2 cups sour cream

1 cup Mayonnaise or Miracle Whip

1 pkg Knorr vegetable soup mix

1 pkg frozen chopped spinach, or the equivalent of fresh diced baby spinach

Combine the first 3 ingredients, then add drained (squeeze out as much water as possible before adding).

Refrigerate at least 2 or 3 hours. Overnight is ideal.

Artichoke dip

1 14 oz jar of marinated artichokes, not drained and cut into small pieces

1 cup Mayonnaise

1 cup Parmesan cheese

8 oz diced green chilis

Mix all ingredients and pour into a quart baking dish. Bake at 350 degrees for 30 minutes. Serve warm with corn chips or tortilla chips.


(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top-rated afternoon show, Alive at Five at Four. She is also known as the creator of unusual and delicious recipes.)

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