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 French Onion Dip

Photo: Victor Prado
Prep time 10 mins
Cook time 15 mins
Yield Yield: About 1 1/2 cups (serving size: 1/4 cup)


  • 1 cup Hearts of Palm Dip
  • 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)

Nutrition 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

How to Make It

  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.