Hot Florentine Dip Food

FLORENTINE DIP

Steps:

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

HOT FLORENTINE DIP

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

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.

FLORENTINES

Steps:

• Position the rack in the center of the oven and preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
• Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.

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.

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:

• 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.

CHICKEN FLORENTINE CHEESE DIP

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.

SPINACH FLORENTINE DIP

Steps:

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

CREAMY FLORENTINE DIP

Steps:

• In a large bowl,combine all ingredients except spinach.
• Squeeze excess moisture from spinach,add and mix thoroughly.

FLORENTINE ARTICHOKE DIP

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.