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.

SEAFOOD FLORENTINE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
• Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.

FLORENTINE DIP

Steps:

• In a small skillet over medium-high heat, sauté onion and garlic in butter or margarine for 3 minutes or until just beginning to brown.Place in a blender container or food processor bowl with spinach, cream cheese, lemon juice, mustard, salt, pepper, hot pepper sauce and nutmeg cover and blend or process until uniform. Cover and chill at least 1 hour.To serve, thin with milk to desired consistency. Serve with chips.

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:

• Directions: Preheat oven to 375 degrees F.
• Lightly grease a 7 x 11 inch baking dish.
• Drain spinach and press between layers of paper towels to soak up as much liquid as possible.
• Combine all ingredients and bake for 25 minutes. Serve hot.
• Can be prepared in advance, but add extra cook time to account for refrigeration. Serve in a bread bowl or with an assortment of baguettes and crackers.

FLORENTINE DIP

Steps:

• Place spinach, onion, garlic, salt, and allspice in a food processor bowl fitted with the metal blade. Cover and process until smooth. Transfer mixture to a medium bowl. Stir in mayonnaise and yogurt.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. Reserve torn bread pieces. Spoon dip into bread shell. Replace top of loaf and wrap in aluminum foil. Chill at least 4 hours or up to 24 hours.To serve, place bread shell with dip on a serving plate or tray. Tear second loaf into bite-size pieces and arrange all bread pieces around the bread shell or in a basket. Provide wooden picks for dipping.