Spinach Florentine Dip Recipes

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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



Florentine Artichoke Dip image

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

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
½ cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese

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



Rigatoni Florentine (Aka Spinach and Cheese Dip Pasta) image

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

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
2 cups milk
1 cup water
1 chicken bouillon cube
1 lb frozen spinach, thawed and drained
4 ounces cream cheese
4 ounces sour cream
1 cup monterey jack cheese
1 cup parmesan cheese, divided
1 pinch cayenne pepper
salt and pepper, to taste
16 ounces rigatoni pasta, cooked
1 cup breadcrumbs

FLORENTINE ARTICHOKE DIP

There are a million spinach & artichoke dip recipes that are out there - this one is as good as any I've had.

Provided by jpknight22

Categories     Vegetable

Time 35m

Yield 1 appetizer, 8-10 serving(s)

Number Of Ingredients 7



Florentine Artichoke Dip image

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.

Nutrition Facts : Calories 344.1, Fat 28.5, SaturatedFat 15.4, Cholesterol 77.2, Sodium 655.8, Carbohydrate 12.9, Fiber 3.5, Sugar 1.9, Protein 12

10 ounces chopped spinach, thawed and drained
14 ounces artichoke hearts, drained and chopped
2 -3 garlic cloves, minced
1/2 cup mayonnaise
16 ounces cream cheese, softened
2 tablespoons lemon juice
1 cup parmesan cheese, grated

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



Chicken Florentine Dip image

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

2 (10.5 ounce) cans condensed, 98% fat-free cream of chicken soup with 30% less sodium
9 ounces diced cooked chicken
1 (8 ounce) container reduced-fat sour cream
2 cups shredded part-skim mozzarella cheese
½ cup skim milk, or more as needed
½ cup grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry

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



Spinach Florentine Dip image

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

1 (8 ounce) package philadelphia brand lowfat neufchatel cheese
1/2 cup plain yogurt
2 tablespoons milk
1 (10 ounce) package frozen spinach, thawed, well-drained, chopped
2 hard-cooked eggs, finely chopped
1/4 teaspoon pepper
1/4 teaspoon salt

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



Florentine Dip image

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.

3 ounces cream cheese, at room temperature
2 tablespoons mashed or finely chopped anchovies
1 cup sour cream
1/4 cup chopped flat-leaf parsley
3 tablespoons chopped chives
2 teaspoons chopped capers
1 tablespoon lemon juice
1/2 garlic clove, minced
Salt and black pepper to taste
Sliced vegetables or sturdy potato chips, or both, for serving

FLORENTINE ARTICHOKE DIP

Make and share this Florentine Artichoke Dip recipe from Food.com.

Provided by Libby1

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Florentine Artichoke Dip image

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.

Nutrition Facts : Calories 631.9, Fat 39.2, SaturatedFat 21.4, Cholesterol 115.7, Sodium 1061.5, Carbohydrate 48.4, Fiber 11.5, Sugar 7, Protein 25.5

10 ounces frozen spinach, chopped
12 ounces artichoke hearts, marinated
3 cloves garlic, minces
1/2 cup mayonnaise
12 ounces cream cheese, softened
2 tablespoons lemon juice
1 cup parmesan cheese, Grated
1 1/2 cups fine breadcrumbs, dry

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