**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
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