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.
Ingredients
- 2 cans condensed , 10.5 ounce
- 9 ounces diced cooked chicken
- 1 container reduced-fat sour cream , 8 ounce
- 2 cups shredded part-skim mozzarella cheese
- 0.5 cups skim milk , or more as needed
- 0.5 cups grated Parmesan cheese
- 1 package frozen chopped spinach - thawed , 10 ounce
Instructions
-
1
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.
-
2
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
Per serving
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