Florentine Dip Recipes

FLORENTINE ARTICHOKE DIP

Steps:

• Thaw and drain spinach; press between layers of paper towels.
• Drain and chop artichoke hearts.
• Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well.
• Spoon into a lightly greased 11 x 7" baking dish; sprinkle with breadcrumbs.
• Bake at 375 for 25 minutes, and serve with crackers or breadsticks.

CHICKEN FLORENTINE DIP

Steps:

• Combine condensed soup, chicken, sour cream mozzarella cheese, 1/2 cup skim milk, and Parmesan cheese in a slow cooker. Add spinach, pulling it apart and shredding it as you put it in. Mix until well blended.
• Cover and cook on Low until all cheeses are melted and the dip is deliciously gooey, 1 to 1 1/2 hours. Add up to 1/2 cup more milk if you feel the dip is cooking up too thick.

FLORENTINE DIP

Steps:

• Using a wooden spoon, blend the cream cheese and anchovy paste together in a medium bowl. Add the sour cream, parsley, chives, capers, lemon juice and garlic, season with salt and pepper, then stir until well blended. Place in the refrigerator for several hours to season.
• Spoon the dip into a bowl and serve with sliced vegetables or potato chips, or both.

SPINACH FLORENTINE DIP

Steps:

• Combine Neufchatel cheese, yogurt and milk, mixing until well blended.
• Stir in remaining ingredients.
• Serve with veggie dippers.

FLORENTINE ARTICHOKE DIP

Steps:

• Preheat oven to 375 degree F ( 190 degrees c ).
• Lightly grease a 7x11 inch baking dish.
• In a medium bowl, mix together the cream cheese and mayonnaise until smooth.
• Mix in the artichoke hearts, spinach, and Parmesan cheese.
• Season with garlic and lemon juice.
• Spread evenly into the prepared baking dish.
• Bake covered for 20 minutes.
• Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

FLORENTINE DIP

Steps:

• Combine cheese, yogurt and milk, mixing until well blended. Stir in remaining ingredients. Serve with vegetables.