Tuesday, April 23, 2013

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

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