PANTRY BASIC: NOT-SPINACH ARTICHOKE DIP
My mom and I make this dip all the time—it was inspired by a recipe my friend Melissa used to make with hearts of palm, which was, in turn, inspired by a big ol’ charcuterie snack platter my mom made for us once, which just happened to include big pieces of hearts of palm. She thought the texture was similar to string cheese. I added artichoke hearts and jalapeño to her original recipe to make a Paleo spin on cheesy spinach-artichoke dip. MAKES 3 TO 4 CUPS
PREP TIME: 5 minutes
COOK TIME: None
1 (14-ounce) can hearts of palm
1 (14-ounce) can artichoke hearts
¼ fresh jalapeño pepper
Juice of ½ lemon
3 garlic cloves
3 tablespoons extra-virgin olive oil
- Drain the hearts of palm and artichoke hearts, and transfer them to a food processor or blender. Add the jalapeño, lemon juice, and garlic, and blend until roughly chopped. Turn the food processor back on, and keep it running while you drizzle the olive oil in.
- Scoop the dip out and serve with carrots, celery, and/or Sweet Potato Chips (here).
