My Cousin Julie is a fantastic host.
When there’s a gathering at her house – whether simple or grandiose – the tastiest of foods are always at the ready. It’s like Christmas for the taste buds!
Cousin Julie’s veggie dip is easy to make and doesn’t require resting. Smooth and creamy with a natural green color, this is one of my favorite flavors that reminds me of home.
❤ Leftovers store well in the fridge. However, I have it on good word that being in possession of veggie dip leftovers is actually a misdemeanor here in Texas. Just sayin’. :)
❤ While typically dunked by sliced veggies (see below), this dip is also good on toasted or fresh-cubed bread, corn chips… you get the idea.
❤ I might sneak in some minced garlic into this on my next makin’ of this mighty dip recipe. Did you know that since garlic has leaves it’s actually a vegetable and not an herb?
❤ I can think of many ways to enjoy this dip: On a burger, by the fire, just because, and above all else… to show others how much you care!
1 cup | mayonnaise
½ cup | fresh spinach
handful | fresh parsley (we used Italian flat-leaf)
3-5 | green onions, chopped
to serve | your favorite vegetables (carrots, celery, zucchini, peppers, radishes, etc.)
ii. what to do
1. Place all ingredients in a blender or food processor. Blend until smooth.
2. Transfer the dip to a serving bowl and you’re ready to let ‘er rip.
3. Dip to your heart’s content!
In my blog posts I typically include a nod to yesteryear. Let’s celebrate this time-honored dip with a flashback to some “Dippity Do” commercials from the ’60s, ’70s and ’80s. Enjoy!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Everything But The Kitchen Sink Soup
This “BIG SOUP” recipe is insanely flexible! It starts with a base of chicken broth and our familiar friends onion, celery, carrot and herbs. But then the party gets a little crazy – you add whatever fresh, canned or frozen veggies, pasta and or meats that you have loitering around the kitchen, making this soup “soup-er” flexible.
Some of the best cooks never follow a recipe to the “t” and this is surely one of their favorites!
Foodie Tips ~
♥ Note the variations on the original scan –
For more soup: Add additional vegetables and broth.
For two meals: Freeze the leftovers.
For creamed soup: Add ½ to 1 cup cream 5 minutes before serving. Do not boil the cream!
For pureed soup: Put all ingredients (no bones) into a blender and work your magic, until smooth.
♥ If you discover a version you really like, make record of the ratios so you can make it again on the next go.
♥ I was 10 when this recipe appeared in the 1976 edition of Apartment Life Magazine. How alarming it is to see the office phone hanging on the wall in the photo below! PS ~ I also love the bananas T-shirt!
i. base ingredients
2 cans | chicken broth
4 | chicken breasts
1 | large onion, chopped
1 | celery stalk, chopped
1 | carrot, chopped
2 sprigs | parsley
1 teaspoon | thyme (or dillweed)
1 | bay leaf
to “cover” | water
ii. “scavenge” for these accessory ingredients
1 small can | pinto beans, chickpeas and or plum tomatoes
1 medium can | corn
½ package | frozen okra, asparagus, artichokes and or pea pods
2 | potatoes, chopped
1 small | zucchini, chopped
1 | green pepper, chopped
¼ pound | mushrooms, sliced
¼ cup or more | pasta or rice
1 length | seasoned sausage
cubes | leftover meat
1 | kitchen sink (just checking if you’re paying attention!) :)
iii. what to do
1. In a medium/large pot over medium heat, add the first eight ingredients in step “i” above. Add water to cover.
2. While waiting for the soup to simmer, scavenge for your step “ii” ingredients above, whatever form they take.
3. Add fresh veggies and rice after the soup’s been simmering 15 minutes or canned, frozen ingredients and pasta after 20 minutes. Simmer soup for 30 minutes or until everything’s done.
Click To View –> An Original Scan Of The Big Soup Recipe