Prep Time
15 Mins
Yield
Yield: About 1 3/4 cups (serving size: 1/4 cup)
Photo: Victor Prado

How to Make It

In a food processor, pulse avocado, shallot and lemon juice until smooth. Add Hearts of Palm Dip and pulse to combine. Add tarragon, parsley and dill and pulse to combine. Taste and season with salt and pepper, if desired. Transfer to a serving bowl. Garnish with additional herbs, if desired, and serve.

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