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
- condensed, 98% fat-free cream of chicken soup with 30% less sodium: 2 cans (10.5 ounce cans)
- ounces diced cooked chicken: 9 piece
- reduced-fat sour cream: 1 container (8 ounce container)
- part-skim mozzarella cheese: 2 cups (shredded)
- skim milk: 0.5 cup (or more if needed)
- Parmesan cheese: 0.5 cup (grated)
- frozen chopped spinach - thawed, drained, and squeezed dry: 1 pack (10 ounce pack)
Metric Conversion
Stages of cooking
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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.
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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.
