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Carmie's Kitchen Dips ~ Better than good!

  • $ 450

made in Wylie, Tx, these spice packs will help you create some quick and tasty snacks.

  • Artichoke Parmesan Dip & Cheese Ball ~ sour cream OR cream cheese ball
  • Green Chili & Cilantro  Dip & Cheese Ball~ sour cream & mayo OR cream cheese
  • Baked Enchilada Dip ~ cream cheese & sour cream (oven bake)
  • JRs Ranch Dip & Cheese Ball ~ sour cream & Mayo OR cream cheese
  • Chocolate Chip Cookie Dough dip ~ cream cheese / various options
  • Black Cherry Vanilla Dip ~ cream cheese / various options
  • Italian Herb Dipping Oil  ~ olive oil
  • Basil Pesto Dipping Oil ~ olive oil

All of these delicious mixes have alternate recipes for a variety of flavorful dishes

QHow do you make the dips?

A: All dip mixes are prepared using 16oz of sour cream or a combination of 16oz of sour cream and mayonnaise. We suggest using Daisy brand sour cream and Kraft mayonnaise for the best flavors. Do not use salad dressing in place of sour cream or mayonnaise.

QCan dips be made into cheese balls?

A: Yes, all dips can be made into a cheese ball by simply mixing with 16oz of cream cheese instead of sour cream and mayonnaise.

QCan you use Greek yogurt.

A: Yes, plain Greek yogurt can be used in place of the sour cream and mayonnaise.

QAre your mixes all natural?

A: Yes all of our mixes are all natural except for the Country Cucumber Dip Mix.

QDo your products contain MSG?

A: No, none of our products contain msg

QHow long do you need to refrigerate dips before serving?

A: After dips are prepared please refrigerate for at least 2 hours before serving. This ensures that the flavors have incorporated thoroughly.


Cheesey Chicken & Tator Tots Casserole


  • 1 package JR's Ranch Mix
  • 2 lb package frozen tater tots
  • 3 cups cooked and diced chicken
  • 1 can Cream of Mushroom Soup
  • 16 oz sour cream
  • 2 cups grated cheddar cheese
  • 1/2 cup cooked & crumbled bacon


1. Combine all ingredients except tater tots in large mixing bowl

2. Stir in frozen tater tots until mixed thoroughly.

3. Spoon into a greased 8 in. x 8 in. pan and bake at 350 degrees until hot and bubbly and golden brown, about 40-45 minutes.
Carmie’s Tip

Substitute pepper jack cheese and add diced jalapeños to mixture before baking for a spicier versions. Adding corn or frozen peas would be a great way to add vegetables to the dinner as well.


Chicken Saltimbocca

Prosciutto and herb-stuffed chicken seared golden brown, topped with a light wine butter and artichoke sauce. This simple and impressive recipe is made even better by using our Artichoke Parmesan dip mix to flavor the chicken and sauce. It’s absolutely delicious!

  • 4 boneless, skinless chicken breasts, pounded flat or cut in half lengthwise
  • 6 slices prosciutto
  • 1 pkg  Artichoke Parmesan Dip Mix
  • 1 10 oz can artichoke hearts, drained and quartered
  • 2 Tbsp capers
  • 2/3 cup white wine or chicken broth
  • 2 Tbsp butter
  • 2 Tbsp lemon juice
  • 1/2 cup heavy cream or half & half


1. Place prosciutto in chicken and pound slightly so it adheres to chicken. Season chicken with 1 Tbsp Artichoke Parmesan dip mix, reserving the rest. Lightly coat each side of chicken with flour (optional).

2. Heat oil in a large frying pan and cook chicken over medium heat until browned and cooked through, starting with prosciutto face down; set aside.

3. Add wine or chicken broth to pan and cook for about 3 minutes. Next add artichokes, lemon juice, cream, and remaining artichoke Parmesan dip mix. Cook until thickened. Stir in butter and remove from heat.

4. Place chicken on a platter, prosciutto side up. Top with sauce and sprinkle with capers. 

Carmie’s Tip: Add sautéed mushrooms to sauce. You can also top chicken with shredded Mozzarella and broil for a couple of minutes before serving.


Sour Cream Chicken Enchiladas

Made with our Green Chile & Cilantro Dip Mix- these enchiladas are soooo tasty! And easy to make too!

  • 1 pkg Green Chile & Cilantro dip mix
  • 1-2 cups cooked and chopped chicken
  • 1-15 oz can chicken broth
  • 1/4 cup flour
  • 1/4 cup butter
  • 1 cup sour cream
  • 2 cups shredded cheese (cheddar or Jack)
  • 12 Corn tortillas


1. Wrap tortillas in damp pamper towels and microwave until warm and soft.

2. Sprinkle each tortilla evenly with chicken and half of the cheese. Place in a 9x13 baking dish.

3. To make the sauce: melt butter in a cooking pan over medium heat and then add flour, stirring until no longer lumpy. Add chicken broth and continue cooking until combined and sauce has thickened. Remove from heat and stir in sour cream and Green Chile & Cilantro dip mix.

4. Spread sauce over filled enchiladas, sprinkle with remaining cheese, and bake at 350 degrees until cheese has melted and enchiladas are cooked through, about 20 minutes.

Carmie’s Tip: top with sliced jalapeños and fresh cilantro before baking.


S'Mores Pie


1 package Carmie’s Kitchen Chocolate Chip Cookie Dough Cheesecake Dip Mix
8 oz cream cheese, softened
8 oz Cool Whip
1/4 cup chocolate chips
Mini graham cracker crusts
Mini marshmallows
Hershey’s chocolate bar, broken into pieces

1. Mix together cream cheese, Carmie’s Cookie Dough mix and Cool Whip in a large bowl until combined, using an electric mixer.

2. Add chocolate chips and stir again.

3. Spoon filling into individual crusts, pile high with mini marshmallows and chocolate pieces.

4. Toast marshmallows and melt chocolate by using a plumber’s or creme brulee torch, or broil on high until lightly browned.

Carmie’s Tip: use chocolate crust instead for an extra chocolate fix!


 Candied Pecans


  • 1 package Carmie's Mulling Spice
  • 3 Tbsp melted butter
  • 1 egg white
  • Pinch of salt
  • 2 cups (1/2 pound) halved pecans


1. Pour melted butter on cookie sheet that has been lined with parchment paper.
2. Whisk egg white and salt until foamy but still liquid, about 30 seconds. Add Carmie’s Kitchen Mulling Spice mix and stir until blended.

3. Add pecans and gently mix until pecans are well coated.


Pumpkin Spice Pecan Pie

  • 1 refrigerated pie crust
  • 1 Pumpkin Spice Cheesecake mix divided
  • 1-15 oz canned pumpkin*
  • 5 eggs, divided
  • 1/3 cup brown sugar
  • 5 Tbsp melted butter, divided
  • 1 cup light corn syrup
  • 2 tsp vanilla
  • 2 cups pecans
  • Whipped cream or vanilla ice cream


1. Place one pie crust in the bottom of 9-inch pie plate; press firmly into the pan.

2. In a mixing bowl, combine canned pumpkin, 1/4 cup of Pumpkin Spice mix, 2 eggs, brown sugar and 3 Tbsp melted butter. Pour into pie crust.

3. Stir together remaining Pumpkin Spice mix, corn syrup, vanilla, 3 eggs, 1/2 cup sugar, 2 Tbsp melted butter and pecans.

4. Pour pecan mixture on top of pumpkin layer.

5. Bake at 350 degrees for 70-80 minutes or until done.

6. Top with whipped cream or ice cream and serve!

*Only use canned pumpkin, not pie filling




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