Florentine Dip

By Craig Claiborne

Published November 9, 2021

  • Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
10 minutes, plus chilling
Rating
4(448)
Comments
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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

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Ingredients

Yield:About 1½ cups

  • 3 ounces cream cheese, at room temperature

  • 2 tablespoons mashed or finely chopped anchovies

  • 1 cup sour cream

  • ¼ cup chopped flat-leaf parsley

  • 3 tablespoons chopped chives

  • 2 teaspoons chopped capers

  • 1 tablespoon lemon juice

  • ½ garlic 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

8 grams carbs; 81 milligrams cholesterol; 285 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 26 grams fat; 1 gram trans fat; 1 gram fiber; 461 milligrams sodium; 7 grams protein; 4 grams sugar

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.

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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.

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Ratings

4 out of 5
448 user ratings
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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.

Noelle

As I made do with ingredients on hand, I increased the amount of anchovies, parsley and garlic. I added olive brine and a couple of sprigs of cilantro. I subbed Greek yogurt for the sour cream. I roasted broccoli spears and potato wedges to serve with the dip. I'd make it again as it was super quick using the mini food processor.

Robert ham

I made it with 1/2 greek yogurt, 1/2 sour cream. great.

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.

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