Warm Artichoke and Hearts of Palm Dip

Warm Artichoke and Hearts of Palm Dip

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 Tablespoons Olive Oil
1, diced Shallot
1, minced Garlic Clove
2 sprigs Fresh Thyme
14 ounces, drained Quartered Artichoke Hearts
14 ounces, drained Hearts of Palm
0.5 teaspoon Sea Salt
0.25 teaspoon Ground Black Pepper
Red Bell Peppers
Celery
Cucumber
Cherry Tomatoes

Warm Artichoke and Hearts of Palm Dip

  • 10 Minutes
  • Serves 4
  • Easy

Ingredients

Directions

Share

A warm artichoke and hearts of palm dip is perfect for a holiday gathering!

This recipe is fully plant-based, is made in the food processor and served with vibrant and crunchy veggies!

Unlike most holiday recipes, this one is on the lighter side which makes it the perfect addition to any carb-filled party spread!

Though you can of course serve this with toasted baguette slices or garlic bread, there’s something so refreshing about a juicy and crunchy vegetables paired with a creamy dip.

It all starts with shallots, garlic and thyme sizzling in olive oil then blended with briney artichoke hearts, hearts of palm, salt and black pepper!

It’s fresh yet has that cozy feel from the thyme!

As someone who is mainly plant-based, I often rely on vegetables that can be transformed into something great!

The artichoke and hearts of palm combo strikes again!

Both harts of palm and artichoke are a good source of many nutrients.

They contain protein and fiber, and high in vitamin C and vitamin B6, calcium, niacin, phosphorous and zinc.

Not that many vegetables are high in protein, so this is good to know, especially for vegetarians and vegans!

These nutrients may help regulate blood pressure, improves digestive health and helps lower blood sugar!

Please leave your review for this warm artichoke and hearts of palm dip below.

For questions or other comments, please send me a direct message via Instagram.

 

Steps

1
Done

Sauté The Aromatics

Heat a small sauce pan over medium heat then add 1-2 Tablespoons of olive oil, the sliced shallot, garlic and thyme. Sauté until fragrant and lightly translucent, about 2-3 minutes. Set aside.

2
Done

Get a Food Processor

To the food processor, add Reese® Quartered Artichoke Hearts, Reese® Hearts of Palm, the sautéed shallot, garlic and thyme, extra virgin olive oil, salt, and black pepper. Mix until combined but still somewhat chunky. Taste and adjust seasoning if needed.

3
Done

Warm The Dip

Transfer the mixture back into the sauce pan and heat on medium-low heat until warm.

4
Done

Serve

Spoon the warm dip into a bowl and serve with cut veggies or toasted bread.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

previous
Custard Apple Cake
next
Gingerbread Cookies
previous
Custard Apple Cake
next
Gingerbread Cookies

Add Your Comment