The dip can be made ahead and refrigerated for up to 2 days. Transfer the dip to a bowl and serve with plantain chips, pita chips, flatbreads, or fresh veggies. They look like smooth, thick white asparagus spears and are often said to taste like artichokes. After harvesting, they are cut into cylinders or sliced into rings and packed in water or brine. come from palmettos, which are small palm trees that grow in Florida. This blog post was sponsored by KINGS HAWAIIAN but the opinions are all my own. Hearts of palm are cut from the core of a handful of palm tree species native to South and Central America. Harvesting Hearts of palm are palm trees’ terminal budsthe youngest leaf shoots, found at the very center of the stem, once the outer husks have been removed. Ingredients 1 can artichoke hearts (14 oz) cup cooked spinach, minced 4 whole palm hearts, thinly diced 3/4 cup strawberries, chopped 7.7 oz cream cheese. 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. Artichoke Hearts of Palm Dip in Individual Bread Bowls. Combine hearts of palm, cream cheese, sour cream, water chestnuts, and half of the mozzarella cheese together in a separate. Combine spinach, garlic, salt, and pepper in skillet cook and stir until garlic is fragrant and spinach is warmed through, about 5 minutes. Using the side of a chef’s knife, mash the garlic to a paste with a generous pinch of salt. Preheat oven to 350 degrees F (175 degrees C). Plantain chips, pita chips, flatbreads, or veggies for serving Two 14-ounce cans hearts of palm, drained and rinsedįreshly ground white pepper (If you don’t have it, black pepper will do) 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. ![]() You can find them in jars or cans in the canned vegetable aisle of your grocery. It is a vegetable harvested from the inner core and growing bud of certain palm trees. 1 pound hearts of palm (canned) drained soaked & rinsed 1/2 cup yogurt fat free 1/2 cup sour cream, fat free 1 teaspoon horseradish 1 teaspoon orengano (dry). I love hearts of palm, and will often slice them and add them to a salad. If you have never used hearts of palm, now is the time to try them. ![]() 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. 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. Sometimes the simplest and fewest ingredients result in the tastiest dishes.
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