This blog post was sponsored by KINGS HAWAIIAN but the opinions are all my own. The dip can be made ahead and refrigerated for up to 2 days. Artichoke Hearts of Palm Dip in Individual Bread Bowls. Transfer the dip to a bowl and serve with plantain chips, pita chips, flatbreads, or fresh veggies. Add the hearts of palm and oil and process to a medium-fine paste.Īdd the lime zest, season with salt and pepper and pulse just to blend. Cut it into small cubes and fry it with cabbage. Using the side of a chef’s knife, mash the garlic to a paste with a generous pinch of salt. 1 (14.25 ounce) can hearts of palm, drained and chopped 1 cup shredded mozzarella cheese 1/2 cup grated parmesan cheese 1 cup chopped green onion 3/4 cup. Pure it and then add it to any cream-based dip such as this lobster artichoke dip. Season with garlic salt and combine with dressing. Plantain chips, pita chips, flatbreads, or veggies for serving Pulse hearts of palm (without extra liquid) in a food processor until it’s cut into chunks. Though they resemble white asparagus, the flavor is much more. Two 14-ounce cans hearts of palm, drained and rinsedįreshly ground white pepper (If you don’t have it, black pepper will do) Here's your answer: The heart of palm is the delicious, crunchy vegetable harvested from the center of the cabbage palm tree. Hearts of Palm Dip ( adapted from Food and Wine, March 2012) They are tasty, high in fiber, vitamin C, calcium and iron, low in fat, and have a nice texture to them.įor those, however who must watch their salt intake, the sodium count is rather high.īlended with some olive oil, garlic, lime zest, and a bit of pepper it becomes this creamy, yet slightly chucky dip that goes great with plantain chips, pita chips, flatbreads, or just plain crudites.
Some people like this more chunky and others more creamy.
Continue to process until you reach desired texture.
I love hearts of palm, and will often slice them and add them to a salad. Pulse hearts of palm (without extra liquid) in a food processor until it’s cut into chunks. While so many of the dips and spreads that we love are filled with high fat ingredients…think sour cream, cream cheese, mayo, all kinds of cheeses… (although I use them at times the low fat versions are just not the same when it comes to flavor), I found this particular dip really satisfying and yet about as low fat as you can get. One 10-ounce package of frozen spinach, thawed and. Two 14-ounce cans hearts of palm, drained, rinsed, and pat dry. Such is the case for this Hearts of Palm Dip which I found in a Food and Wine magazine from a year ago, and made recently. 1 large onion, finely chopped (about 1 cups) Kosher salt and freshly ground black pepper. Sometimes the simplest and fewest ingredients result in the tastiest dishes.
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