Florentine Dip
- Total Time
- 10 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 1½ cups
- 3ounces cream cheese, at room temperature
- 2tablespoons mashed or finely chopped anchovies
- 1cup sour cream
- ¼cup chopped flat-leaf parsley
- 3tablespoons chopped chives
- 2teaspoons chopped capers
- 1tablespoon lemon juice
- ½garlic clove, minced
- Salt and black pepper to taste
- Sliced vegetables or sturdy potato chips, or both, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
285 calories; 26 grams fat; 14 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 7 grams protein; 461 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
Spoon the dip into a bowl and serve with sliced vegetables or potato chips, or both.
Private Notes
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Cooking Notes
carol
I’d use green olives. Salty, no fishy.
Bill
This brings back fond memories. The dip is strong, but good. Almost as good as Lipton onion soup mix and sour cream. So retro, so good.
Doren
I hate anchovies but anchovy paste works well in this, as well as in my Caesar salad dressing, and seems to last forever in the refrigerator.
A. Cleary
If you're adamantly opposed to anchovies, try fish sauce. Don't be put off by the name. It does not taste fishy. Red Boat is, IMO, the best brand. As a fellow anchovy hater however, I have come around to using them in small amts. as here, where they give an indefinable flavor boost, but without announcing their fishiness. I usually use anchovy paste.
Chris B.
I’m going to suggest a Tablespoon of Worcestershire sauce as that contains anchovies, but it’s not the main flavor coming through.
Chris B.
Why was this called Florentine Dip as I do not see any spinach in it? Should have been called Green Herb Dip.
Troy
America’s Test Kitchen has a great recipe for an anchovy substitute involving miso and nori. It works beautifully in most recipes that call for anchovies or anchovy paste (unless the anchovy flavor is intended to be primary.) Do a Google search for “Cook’s Illustrated vegan anchovy substitute,” and good luck!
EDD
I think Greek yogurt could be subbed in for the sour cream?
Jj San Francisco
Love anchovies! Thanks for this. Try serving with hearts of freshly prepped small artichokes for dipping.
ZuQu
This is old fashioned yumminess. Made it ‘as written’ with chives from the garden. So good.
Anita
I was worried that the anchovies and capers would be too strong, but the dip actually has a very mild flavor. Next time I make it I will use more anchovies and more capers!
ws
How far in advance could this be made — anyone tried?
Cathy
Just wanted to put it out there that Worcestershire sauce contains soy, at least the one that I have on hand so that would explain the bad allergic reaction in some people that another reviewer mentioned when looking for an anchovy substitute
Gabriella
I served this yesterday for guests and it was a hit. I loved having it as the snacky centerpiece, served as shown in the photo.
Gabriella
I served this yesterday for guests and it was a hit. I loved having it as the snacky centerpiece, served as shown in the photo.
Changes
Added: cream cheese, 1 jalapeno, 1 serrano, powder garlic, minced garlic, 1 Meyer lemon, Greek yogurt, 1 pack of cream cheese.
Doris
I made this for 2022 New Years Eve and my guests almost licked the bowl clean. Two requests for the recipe. Served with rippled chips and celery. The chips were the bomb.
Mary
Short on plain cream cheese so added whipped red pepper cream cheese. So much flavor!
Laurel in OR
Classic, retro, and delicious. Reminiscent of 60s cocktail party fare served by my parents. Worthy of a repeat.
Jayne
halved the anchovy paste as used Balena paste which is salty, and used goat cream cheese. This is fabulous! forgot how good dips can be...
Kristen Kress
I’ve made this many times and it’s glorious with (gasp!) regular ripple chips. I’m in the habit of making a double batch if I’m serving it with cocktails. I leave half in the fridge so when my tipsy guests inevitably polish off the first batch, I have reserves and if not then it keeps for a day and I’ll eat it for lunch with veggies. I’ve never had anyone think it too fishy. If you sub the anchovies then you’re making a whole other thing IMO.
Chef Carlos
Huge hit with the younger folks on Thanksgiving! No fishy taste at all with the anchovies, just great umami flavor. This held us over until the turkey was finally done. This recipe rocks!
ZuQu
This is old fashioned yumminess. Made it ‘as written’ with chives from the garden. So good.
Jim
Be very careful about putting Worcestershire sauce in anything without announcing it. I (and many others) are allergic to it even in small quantities. Not sure what is in it that does it but in some people it causes horrid mouth sores. Painful to eat and talk for 3-5 days if you get them in the wrong place.
Chris B.
Why was this called Florentine Dip as I do not see any spinach in it? Should have been called Green Herb Dip.
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