We’re back this week with even more holiday recipes, and this time we’re diving straight into everyone’s favorite party food… dips! If you’re looking for something warm and melty, I’ve got a hot dip coming your way. If you’re more of a chilled, creamy dip lover, don’t worry—I’ve got that too. And for my sweet tooth crew, yes ma’am, we’re doing a sweet dip as well. From baked, cheesy goodness to easy crockpot crowd-pleasers, whatever your dip vibe is, I’ll have something ready for you this week.

On the home front, I finally wrapped up my holiday décor! Just a couple of little finishing touches, and everything feels so cozy and complete. I filmed a video of my front porch and door décor, plus I’m sharing a look at my Christmas bedding, because you know I love making the whole house feel festive, not just the living room.

So wherever you’re watching from, make sure you’re following along. We’ve got dips, décor, and all the holiday goodness coming your way! 🎄✨

In case you didn’t know, these are the ONLY two books I have on the market! Any other books with the “Mississippi Kween” name on the front are not my books! If you accidently got one of the fake books, you could request a refund from Amazon and also leave a review for the fake book to warn others it isn’t mine!

Recipes and Schedule

Monday 12/8 Pecan Pie Dip

8 ounces cream cheese

8 ounces whipped topping

3 tbs butter

1/3 cup light Karo syrup

1 egg

1 tsp vanilla extract

1/2 cup light brown sugar

1 1/2 cups chopped pecans

Dipping suggestions: apples, pretzels, vanilla wafers, Biscoff cookies

Tuesday 12/9 Restaurant Style Queso

1 pound deli style American cheese

1 pound deli style pepperjack cheese

3 heaping tbsp dice jalapenos

3 tbsp jalapeno juice

1 to 2 can evaporated milk depending on how thick or thin you want your dip

1/2 tsp chili powder

1/2 tsp ground cumin

Wednesday 12/10 Cream Cheese and Pepper Jelly Dip

2–8-ounce blocks of cream cheese

2 jars of pepper jelly, I do 1 red and 1 green for Christmas colors

Ritz, Triscuits, Wheat thins, or club crackers for dipping

Thursday 12/11 Buffalo Chicken Dip

2 cups chicken. I cooked chicken breasts but have also used canned chicken and rotisserie chicken for this recipe

8 ounces cream cheese

3/4 cup Frank’s hot sauce

1 packet ranch seasoning

1 cup shredded cheddar

1/2 cup blue cheese (optional)

3/4 cup panko breadcrumbs for topping

Chips or lightly toasted baguette for serving

Friday 12/12 Spinach and Artichoke Dip

2-14-ounce cans of artichoke hearts

1 yellow onion

10 ounces fresh spinach

1/2 stick butter

3 tbsp minced garlic

8 ounces cream cheese

1/4 cup mayonnaise

1/2 cup sour cream

6 ounces shredded gruyere cheese

1/2 cup shredded parmesan cheese

1 1/2 cups shredded mozzarella

Salt and pepper to taste