Hot Florentine Dip Recipes

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.

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.

Steps:

• microwave halved cr cheese in 1 1/2 - 2 qt casserole on hi x 30 sec - 1 min to soften - add seasonings & milk & mix well - set aside place spinach package (wrapping removed) on plate & mcrowave on hi x 5-6 mins or until defrosted & partially cooked - drain well & squeeze dry - stir chicken & spinach into cheese mix- microwave on hi x 2 mins - stir - microwave + 2 mins - fold in sr cream & nuts & microwave on 70% 2 - 4 mins, until hot in center of bottom - serve c crackers or firm chips

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.

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.

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.

Steps:

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