Creamy Florentine Dip Recipes

FLORENTINE ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees 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.

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.

CHICKEN FLORENTINE CHEESE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Add onion and saute until tender, about 5 minutes. Add mushrooms and continue to cook until they begin to wilt, about 3 minutes.
• Stir in Italian seasoning, salt, and pepper; cook until moisture from the mushrooms has evaporated, 3 to 5 minutes. Add sun-dried tomatoes and stir thoroughly. Add spinach and stir until incorporated. Remove from the heat and gently stir in cream cheese until melted and creamy.
• Beat eggs with a whisk in a large glass measuring cup. Whisk in milk. Pour mixture into the skillet and mix until thoroughly combined. Stir in mozzarella and Parmesan cheeses; it's okay it they do not melt. Stir in chicken. Spread mixture in a 2-quart glass baking dish and sprinkle with up to 1/2 cup mozzarella, if desired.
• Bake in the preheated oven until beginning to bubble near the middle, 20 to 30 minutes. Remove from the oven and transfer the hot dip to a serving dish.

CREAMY FLORENTINE DIP

Steps:

• Place spinach, onion, garlic, salt and allspice in a food processor bowl cover and process until smooth. Transfer to a medium bowl. Stir in mayonnaise and yogurt. Cover and chill.To serve, cut off top of one loaf of bread. Remove bite-size pieces of bread from inside of loaf leaving about a 1/2 -inch shell. Tear top and second loaf into bite-size pieces. Spoon spinach mixture into bread shell. Place on a round serving plate and surround with bread pieces.

RIGATONI FLORENTINE (AKA SPINACH AND CHEESE DIP PASTA)

Steps:

• Saute onions and garlic in olive oil until just soft.
• Sprinkle flour over mixture in pan and stir well.
• Pour milk and water into the pan and mix until there are no more lumps.
• Add bouillion cube, spinach, cream cheese, sour cream, salt, pepper, and cayenne pepper.
• Stir well until the cheese is melted.
• Add pasta to sauce and mix well.
• Pour into a greased 9x13 baking dish.
• Top with bread crumbs and the remaining parmesan cheese.
• Bake at 350 for 30-45 minutes or until the crust is just golden brown.

CREAMY FLORENTINE DIP

Steps:

• In a large bowl,combine all ingredients except spinach.
• Squeeze excess moisture from spinach,add and mix thoroughly.