Hearts of Palm Dip {Recipe Update}

As a food blogger, it is imperative to take pictures to have for adding to the post. Unfortunately I have made 3 different recipes in the last week and didn't get pictures of any! No worries though, I plan on making them again this week and taking pictures this time :)  In the meantime, whet your appetite for black bean chocolate cake, carrot cake (both with cream cheese icing) and zucchini lasagna- and all the recipes are gluten free! There will also be a slow cooker chicken and coconut chocolate chip cookies recipes also coming soon!

In the meantime, I wanted to re-post this recipe, especially as we get to picnic/cookout weather. This dip is always a big hit, I recommend making at least a double batch if taking to a party! I made a few additions to the original recipe. Remember to go organic and/or local for as many ingredients as possible, especially when it comes to dairy products so you can avoid the growth hormones.

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
1-2 tsp each garlic, onion, parsley
1 T chives
handful of fresh or frozen spinach, chopped or ripped into small pieces

Combine all ingredients. Spray small baking dish (I love the Pampered Chef glass dishes with lids) and add dip. Bake at 350 25-30 minutes or until slightly brown on top and bubbly. This recipe doubles well for parties. Enjoy!