Hearts of Palm Hot Dip
Have you ever seen glass jars of hearts of palm at Costco or Trader Joe’s and wondered, “Who would eat the innards of a palm tree!?” Well, one taste of this hot dip and you’ll know why! This blog post is adapted from the recipe book “Simply Classic: The Junior League of Seattle,” and the original recipe is called “Hearts of Palm Spread.”
Hearts of Palm Hot Dip
Serves 4 – 6
14-ounce can or jar of hearts of palm
3/4 cup Parmesan cheese, freshly grated – reserve one tablespoon
3 tablespoons of finely chopped green onion – reserve one tablespoon
2/3 cup mayonnaise (skip the non-fat stuff – it doesn’t bake well)
1/4 cup sour cream
2 tablespoons drained, minced pimentos
1/8 teaspoon cayenne
Preheat the oven to 350 degrees.
Drain the hearts of palm and finely chop them. Place into a medium work bowl. Add the rest of the ingredients, reserving one tablespoon of Parmesan and one tablespoon of green onion. Mix thoroughly to combine the ingredients and gently spread the mixture into a shallow baking dish, platter, or jelly roll pan. Sprinkle the reserved cheese and onion on top. Bake for 20 minutes or until the dip becomes hot and bubbly. Turn on the broiler and brown the top to your liking. Serve immediately with crackers, toasted pita triangles or toasted French bread slices.
Four hungry people could easily demolish this dip, but there is no exact serving size for this recipe.
Here are the photos and step-by-step instructions.
First, drain and chop up the hearts of palm. If you have a Pampered Chef food chopper, it does a wonderful job of mincing the palm. I don’t have one anymore, so I just chopped them up with a knife.
Combine the finely chopped hearts of palm, chopped green onion, pimentos, mayonnaise, sour cream, cayenne pepper and Parmesan cheese into a bowl and mix with a spatula or spoon to combine.
Spread the mixture evenly on an oven proof platter or shallow jelly roll pan.
Sprinkle with the reserved tablespoon of Parmesan cheese and tablespoon of green onion.
Bake for twenty minutes at 350 degrees and then broil the top to get a light golden brown color.
Mmmmm, I love the magic things the broiler does to cheesy foods!
Now, dig in! I prefer to scoop this with rice crackers, or in my gluten days I loved water crackers. My husband loves it with Ritz crackers, and the cookbook suggests toasted French bread slices. Think of this as a dip similar to a hot artichoke dip. It’s great for brunch, an evening appetizer or a late night snack and it has red and green flecks, so it also looks very holiday festive.