ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hearts of Palm Dip

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


  • 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.