Florentine Dip

By Craig Claiborne

Published Nov. 10, 2021

Florentine Dip
Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes, plus chilling
Rating
4(421)
Comments
Read comments

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.

Featured in: These Thanksgiving Recipes From the Archives Feel Timeless

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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 by

Preparation

  1. 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.

  2. Step 2

    Spoon the dip into a bowl and serve with sliced vegetables or potato chips, or both.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
421 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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.

Deb Jepson

I really enjoyed this dip, but not everyone does. I made it exactly as written, but next time, I will substitute green olives for the fish.

Sue

Like Lipton Onion Soup mix dip, only better!

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!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.