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Hearts of Palm Dip

written by Whitney November 13, 2014

I usually try to stick to light courses for lunch, so on my day off, I made a dip for some pita chips that I saw in [none other than] our Food & Wine Cookbook. This dip only needs a few things thrown into a food processor, and it’s done.

The simplicity of this dip baffled me, and also I had never had Hearts of Palm as a main ingredient in anything. I had only had them, really, in Felix’s Fish Camp’s house salad (which is absolutely delicious, by the way). I had some Pita Chips to dip in the final product, and to my surprise is was pretty good! Similar to a hummus. The hearts of palm made the dip very light, which is perfect for an easy, tasty lunch.

Here’s what you need:

Here’s how to do it:

Using the side of a chef’s knife, mash the garlic to a paste with a generous pinch of salt. Scrape the paste into a food processor. Add the hearts of palm and oil and process to a medium-fine paste. Add the lime zest, season with salt and white pepper and pulse just to blend. Transfer the dip to a bowl and serve with plantain chips, pita chips or flatbreads.

Easy as that!

  Link to the original recipe from Food & Wine

Hearts of Palm Dip
Serves 8
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  • 1 large garlic clove, minced
  • Salt
  • Two 14-ounce cans hearts of palm, drained and rinsed
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp. finely grated lime zest
  • Freshly ground white pepper
  • Plantain chips, pita chips or flatbreads, for serving
    • Instructions
    1. Using the side of a chef’s knife, mash the garlic to a paste with a generous pinch of salt. Scrape the paste into a food processor. Add the hearts of palm and oil and process to a medium-fine paste. Add the lime zest, season with salt and white pepper and pulse just to blend. Transfer the dip to a bowl and serve with plantain chips, pita chips or flatbreads.
    Notes
    1. The dip can be refrigerated for up to 2 days.
    Adapted from Food & Wine, Contributed by Grace Parisi
    Adapted from Food & Wine, Contributed by Grace Parisi
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