Hearts Of Palm Dip

**found in Food and Wine Magazine, March 2012 issue

Total: 10 minutes Makes 2 cups (8 servings)

A little bit of garlic, lime zest and olive oil transforms canned hearts of palm into luscious, low-fat dip.

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

GF chips, crisps and toasts for serving

*Using the side of the 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 the 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 chips.

Make ahead: The dip can be refrigerated for up to 2 days

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

Comments

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