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Hearts of Palm Dip

Photo: Victor Prado
Prep time 10 mins
Yield Yield: About 2 3/4 cups (serving size: 1/4 cup)

Ingredients

  • 1 large clove garlic, minced
  • Salt and freshly ground white pepper
  • 2 14-oz. cans hearts of palm, drained, rinsed and cut into 1-inch pieces
  • 1/2 cup plain Greek yogurt (not nonfat) or sour cream
  • 1/4 cup extra-virgin olive oil
  • Pinch of cayenne pepper, or more to taste

Nutrition Information

  • calories 80
  • fat 7 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 4 g
  • fiber 2 g
  • cholesterol 2 mg
  • iron 2 mg
  • sodium 273 mg
  • calcium 52 mg

How to Make It

  1. On a cutting board, using side of a chef's knife, mash garlic with a generous pinch of salt until a paste forms. Scrape into a food processor, add hearts of palm, yogurt and oil and process until well blended. Scrape down sides of bowl, season with salt, white pepper and cayenne and pulse until almost smooth.