Hearts of Palm French Onion Dip

Photo: Victor Prado


Yield: About 1 1/2 cups (serving size: 1/4 cup)

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 197
Fat 16 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 5 mg
Iron 2 mg
Sodium 188 mg
Calcium 52 mg


1/2 cup plain Greek yogurt (not nonfat)
2 tablespoons thinly sliced chives
Salt and freshly ground black pepper
1/4 cup canola oil
1 very large shallot, thinly sliced, rings separated (about 1 1/3 cups)


1. In a bowl, whisk Hearts of Palm Dip with yogurt and chives. Taste and season with salt and pepper, if desired. Cover and refrigerate until lightly chilled.

2. In a medium skillet, warm oil over medium heat until shimmering. Line a fine-mesh sieve with a paper towel. Add shallot rings to skillet and cook slowly over medium-low heat, stirring frequently, until golden and crisp, about 15 minutes. Using a slotted spoon, transfer shallot rings to sieve to drain. Sprinkle with salt. (Shallots will crisp more as they cool.)

3. Just before serving, fold three-quarters of crispy shallots into dip. Transfer to a serving bowl. Sprinkle remaining crispy shallots on top and serve.

Grace Parisi,


June 2014
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