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Hearts of Palm Dip

  • SERVINGS: Makes 2 cups (8 servings)
  • FAST

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

  1. 1 large garlic clove, minced
  2. Salt
  3. Two 14-ounce cans hearts of palm, drained and rinsed
  4. 1/4 cup extra-virgin olive oil
  5. 1/4 teaspoon finely grated lime zest
  6. Freshly ground white pepper
  7. Plantain chips, pita chips or flatbreads, for serving
  1. 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.