Sunday, February 19, 2012

Hearts of Palm Dip

When my husband and I got married, the faculty of the school where I teach put together a cookbook with ingredients for us as a present. When I first looked through the recipes, there was one that stood out as very strange to me. When I found the corresponding ingredient, it was "hearts of palm" trees. How in the world does a palm tree taste? I have to say I was at a bit of a loss and just forgot about every trying the recipe. At least until I was cleaning out expired cans one day a few years ago and found the palm, tossed it, and then thought again, I wonder what that would taste like? This recipe was given to us by Charlotte Krill, and in her memory I write this post. This has become one of my favorite dips (right next to crab dip, which I'll post sometime soon). My only alteration to the original was to change out the green onions for spinach. The result is something much like the spinach and artichoke appetizer you can get at popular restaurants, although much healthier when you make on your own. (and bonus, it is extremely low carb and gluten-free!) If you want to, you can make it with a can of artichoke hearts instead, but we have decided that we like the palm best. Since I just recently started eating gluten-free, I found these crackers to eat it with- so delish! They are not organic, however there are no GMO in them. As always, try to use as many organic ingredients as possible (I used a lot of Organic Valley for the dairy products)!

Hearts of Palm Dip

1 can hearts of palm or artichoke (chopped)
1 c shredded mozzarella cheese
3/4 c mayo
1/2 c Parmesan cheese
1/4 c sour cream
handful of fresh or frozen spinach, chopped or ripped into small pieces

Combine all ingredients. Spray small baking dish and add dip. Bake at 350 25-30 minutes. This recipe doubles well for parties. Enjoy!

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