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
- 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.
- The dip can be refrigerated for up to 2 days.
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