Active Time
Total Time
10 MIN
Serves : Makes 2 cups (8 servings)

How to Make 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.

Make Ahead

The dip can be refrigerated for up to 2 days.

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