Friday, September 14, 2012

Baked Hearts of Palm Dip

Remember the artichoke dip that was so popular in the 90s (and appears to remain popular at a lot of the chain restaurants today)?  There was a reason for its popularity, it was good!  Well, move over artichokes, hearts of palm are here.  If you haven’t tried these, go out and get yourself a jar, you are in for a real treat.  

More versatile than artichoke hearts (think chicken salad, green salads, snacks, appetizers, dips), less chewy (don’t you hate it when you get one of those tough artichoke leaves in your mouth and have to chew it endlessly to no avail), and the flavor is more intense.  Because the texture is both tender and crisp, they can be sliced, diced, or chopped, always retaining a nice shape. 

Low in Cholesterol, hearts of palm are a good source of dietary fiber, Vitamin C, Folate, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese.  They are rich in potassium, providing 38 percent of the intake recommended for most adults and, as such, important to muscle, heart, and nerve cell function.  Did I mention they are delicious?  I first introduced you to them here, but since then I’ve been using them in endless ways, most recently this delicious hearts of palm dip.

Baked Hearts of Palm Dip

1 (14.8 ounce) jar Melissa’s Hearts of Palm, drained and chopped
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ grated Asiago cheese
1 clove garlic, finely chopped
1 cup chopped green onion
¼ cup sour cream
3/4 cup mayonnaise
Chopped fresh parsley for garnish

Preheat the oven to 350° F. Spray a 9 glass pie plate with Pam.

In a medium bowl, mix together the hearts of palm, mozzarella cheese, Parmesan cheese, Asiago cheese, garlic, green onion, sour cream and mayonnaise. Spread into the greased pie plate.

Bake uncovered for 25 minutes, or until light brown and bubbly. Serve with crackers or tortilla chips.

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I love hearts of palm. We use it for our fresh lumpia. (spring rolls using crepes) Although i haven't tried the canned one yet, it's great to know that I could buy it here in STL. Baking it the way you do is something new to me but I'm excited to try it the way you do!

Happy weekend,

Tracy's Living Cookbook said...

This type of dip really takes me back! I know I would love it! I just wish there was a way around all that mayo and sour cream....but I know that's what makes this killer!

Linda said...

I've never even seen these - now I can't wait to find some and try them. So agree with you on those rogue tough pieces of artichokes! :)

Athena at Minerva's Garden said...

Hi Pattie: I have never tried hearts of palm before, so now I will have to be on the lookout for them. This recipe looks so good--I hope to try it out! I appreciated the nutritional info. that you included as well--very informative.

Susan Freeman said...

I will give this recipe a try. Thanks for sharing. I am your newest follower. Stop by for a visit when you have a chance. The gate is always open.

Susan and Bentley