Florentine Artichoke Dip Food
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 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
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
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 Allrecipes Member
Categories Spinach Dips
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 ARTICHOKE DIP
I made this for a jewlery party I was hosting. It was gone in less than 15 minutes ! Everyone asked me for the recipe...
Provided by Tina Richardson
Categories < 60 Mins
Time 35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degree 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 173.7, Fat 14.3, SaturatedFat 7.7, Cholesterol 38.6, Sodium 327.1, Carbohydrate 6.7, Fiber 1.9, Sugar 1, Protein 6.2
ARTICHOKE FLORENTINE PASTA
Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot., In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through., Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.
Nutrition Facts : Calories 523 calories, Fat 21g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 993mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.
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.
FLORENTINE ALMOND ARTICHOKE MOUNDS
I always enjoyed traditional artichoke-cheese dip, and for a party, I wanted to create a new appetizer that was a spin on that. This original creation is a bit reminiscent of the dip recipe, and works well on a buffet. -Sherry Johnston, Green Cove Springs, Florida
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Rinse artichoke bottoms; pat dry with paper towels. Combine spinach with cream, Swiss cheese and 1/2 cup almonds; mix in garlic, horseradish, salt and pepper. Place artichoke bottoms on a parchment-lined baking sheet. Mound spinach mixture on artichokes; sprinkle with remaining almonds., Bake until almonds turn golden brown, 20-25 minutes. Serve hot or at room temperature.
Nutrition Facts : Calories 243 calories, Fat 18g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 461mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.
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