Name: Chicken Florentine Dip
Ingredients: 2 (10.5 ounce) cans condensed, 98% fat-free cream of chicken soup with 30% less sodium; 9 ounces diced cooked chicken; 1 (8 ounce) container reduced-fat sour cream; 2 cups shredded part-skim mozzarella cheese; 0.5 cup skim milk, or more as needed; 0.5 cup grated Parmesan cheese; 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry

Ingredients

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

Steps

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.
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.