Spinach Florentine Dip Recipes
FLORENTINE ARTICHOKE DIP
I am always asked to make this dip for parties and family gatherings. It is always the first thing to go! Serve it with either crackers or breadsticks.
Provided by Stephanie S.
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 35m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 4.9 g, Cholesterol 38.9 mg, Fat 17.1 g, Fiber 1.4 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 379.5 mg, Sugar 0.4 g
FLORENTINE DIP
A good dip transcends time - especially one with fresh herbs, which makes this 1959 recipe from Craig Claiborne stand out amid other recipes from the convenience food era of the 1940s and '50s. Studded with capers, garlic and anchovies, the dip comes together quickly, then sits in the refrigerator, ready to buy you time should your guests arrive early while the rest of the meal runs late.
Provided by Craig Claiborne
Categories dips and spreads, appetizer
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 10
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
This is taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition." I haven't tried any of these recipes, but I'm borrowing the book and trying to get as many posted for my personal use as possible. Hope you all enjoy!
Provided by PSU Lioness
Categories < 15 Mins
Time 10m
Yield 2 1/2 cups, 25 serving(s)
Number Of Ingredients 7
Steps:
- Combine Neufchatel cheese, yogurt and milk, mixing until well blended.
- Stir in remaining ingredients.
- Serve with veggie dippers.
Nutrition Facts : Calories 13.9, Fat 0.7, SaturatedFat 0.3, Cholesterol 17.8, Sodium 40.3, Carbohydrate 0.9, Fiber 0.4, Sugar 0.4, Protein 1.2
RIGATONI FLORENTINE (AKA SPINACH AND CHEESE DIP PASTA)
I came up with this recipe after looking at some Chicken Florentine recipes and watching Rachael Ray (her most popular recipe for 2009 was a Spinach and Artichoke Pasta). For the frozen spinach, I wrap it in a clean dish towel to squeeze it out.
Provided by Nurse Amanda
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 750, Fat 33.8, SaturatedFat 17.1, Cholesterol 136.3, Sodium 791.5, Carbohydrate 80.8, Fiber 6, Sugar 4.4, Protein 32.5
CHICKEN FLORENTINE DIP
This chicken Florentine dip is great for parties. It is something I have been making for years, it is quick, easy and can feed many! It is usually the first thing empty, and when I show up without it, I have many disappointed fans. Serve with tortilla chips for dipping.
Provided by Anne
Categories Dips and Spreads
Time 1h45m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 8.3 g, Cholesterol 51.6 mg, Fat 12 g, Fiber 1.3 g, Protein 16.4 g, SaturatedFat 6 g, Sodium 632.7 mg, Sugar 1.6 g
THE BEST FRESH SPINACH DIP RECIPE
I came across this recipe for a dip using FRESH spinach and decided to give it a go . . . it ended being the best dip that I'd had in a long time! And with only 5 ingredients, it's simple to throw together!
Provided by Camille Beckstrand
Categories Appetizer Side Dish
Time 1h5m
Number Of Ingredients 5
Steps:
- Mix all ingredients together, adding spinach very last. Cover and chill in the refrigerator until ready to serve. I found that it tastes best if you add make it a couple of hours ahead and let the flavors combine. This tastes great with vegetables and crackers.
Nutrition Facts : Calories 317 kcal, Carbohydrate 12 g, Protein 6 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 81 mg, Sodium 978 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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