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
How to Make It
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.
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