Hearts of palm are becoming fashionable in vegan and vegetarian circles for their meaty texture and lack of dietary restrictions. Here, we’ve used them in a deliciously creamy vegetarian dip that can be eaten with your favorite cracker or crostini. Stir your sliced veggies together with Chosen Foods Classic Avocado Oil Mayo, cream cheese and mozzarella, then bake for 25 minutes. The top will be golden brown and crisp, while the interior melty and stringy. It’s a bona fide party appetizer if we ever saw one.

Time-Saving Tips: Use a hand mixer to make the creamy sauce. Leave in the seeds and core of the jalapeño for extra spice.

Hearts of palm dip made with Chosen Foods Avocado Oil Mayo

Hearts of Palm and Artichoke Jalapeno Dip

Time: 35 minutes
Servings: 8-10
 
Ingredients
  • 1 (28 oz) can hearts of palm, drained and cut into rounds
  • 1 (14 oz) can artichoke hearts, drained and sliced
  • 2-3 jalapeños
  • ½ medium onion, thinly sliced
  • 1 block light cream cheese, whipped
  • cup Chosen Foods Classic Mayo
  • ½ tsp garlic powder
  • ½ tsp salt
  • tsp fresh ground pepper
  • cup shredded mozzarella cheese

Instructions
  1. Preheat the oven to 400°F.
  2. Slice the hearts of palm into small rounds. Slice the artichoke hearts into juliennes. Slice the jalapeños in half lengthwise, removing the core and seeds, then slice them in half. Slice the onions into juliennes, then place all ingredients into a large bowl. Toss gently and reserve.
  3. In a medium bowl, place the soft cream cheese, Classic Mayo, garlic powder, salt and fresh ground pepper. Mix well to incorporate and taste to adjust seasoning.
  4. Add the creamy sauce to the large bowl with the hearts of palm and incorporate the sauce into the veggies. Toss gently to maintain their shape.
  5. Taste again, adjust seasoning and pour into an oven-safe platter. Sprinkle the cheese, cover with tin foil, and bake for 15 minutes. Remove the tin foil and bake for another 10 minutes or until golden brown.
  6. Serve with crackers or crostinis.