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
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
FLORENTINE DIP
A scrumptious dip..easy to put together too!
Provided by Cassie * @1lovetocook1x
Categories Dips
Number Of Ingredients 7
Steps:
- Combine cheese, yogurt and milk, mixing until well blended. Stir in remaining ingredients. Serve with vegetables.
FLORENTINES
Provided by Giada De Laurentiis
Categories dessert
Time 2h45m
Yield 28 Sandwich Cookies
Number Of Ingredients 8
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 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.
SEAFOOD FLORENTINE
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
- Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.
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
CHICKEN FLORENTINE CHEESE DIP
This chicken Florentine cheese dip can be a delicious appetizer or main dish, rich with fresh vegetables and real flavor! Serve on crackers, toasted homemade French bread, or hot buttered noodles.
Provided by momoffive
Categories Hot Cheese Dips
Time 1h5m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 3.4 g, Cholesterol 53.3 mg, Fat 9.4 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4 g, Sodium 175.9 mg, Sugar 1.3 g
CREAMY FLORENTINE DIP
Make and share this Creamy Florentine Dip recipe from Food.com.
Provided by Theresa Thunderbird
Categories < 15 Mins
Time 10m
Yield 4 cups
Number Of Ingredients 11
Steps:
- In a large bowl,combine all ingredients except spinach.
- Squeeze excess moisture from spinach,add and mix thoroughly.
Nutrition Facts : Calories 675.9, Fat 59.1, SaturatedFat 20.3, Cholesterol 77.3, Sodium 844.9, Carbohydrate 34.1, Fiber 2.5, Sugar 7.7, Protein 7.6
FLORENTINES
Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift
Provided by Katy Gilhooly
Time 45m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
- Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
- Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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
FLORENTINES
Delicate but very flavorful florentine cookies.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with shortening and dust with flour.
- Stir cream and sugar together in a bowl. Stir in orange peel, flour, and almonds until combined. Drop batter in teaspoonfuls onto the prepared baking sheets, keeping each cookie well apart from each other.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
- Remove from the oven and let cool completely on a wire rack, about 30 minutes.
- Spread bottoms of cooled cookies with melted chocolate using a spatula, or spear cookies on a fork and dip bottoms into chocolate. Let dry, bottoms-up, on waxed paper.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.4 g, Cholesterol 5.4 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 1.7 mg, Sugar 3.2 g
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