Florentine dip from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 58) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 31, 2011

    This has a sort of ranch dip quality to it. It is tasty and easy to make in the food processor.

  • Breadcrumbs on February 02, 2011

    p. 58 - uses 3oz cream cheese and 1 cup sour cream

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