Roasted Artichoke Hearts Dip with Hearts of Palm

Ginny McMeans

Ginny McMeans

Published:

June 23, 2019

Last Modified:

May 8, 2024

Roasted Artichoke Hearts Dip is a creamy spread with deliciously roasted artichoke hearts and hearts of palm. It’s an easy appetizer that’s fancy enough for entertaining but versatile enough to enjoy with more casual meals such as in wraps or sandwiches!

Cropped white bowl filled with a creamy spread with wheat thins around the plate.

Don’t you love an easy and healthy recipe that is super tasty and you can adapt it to just about any occasion? Yep, me too and you are going to love this versatile spread.

It is made with two vegetables that I consider somewhat of a delicacy: artichoke hearts and hearts of palm. And don’t worry, I am using the convenience of canned veggies.

You won’t be hunting all over for these fresh vegetables because all you have to do is go to the vegetable aisle in the grocery store and look up. Top shelf quality.

I said this recipe would be easy. These canned goods still  take advantage of the unique taste and nutritious benefits of both of these veggies.

White bowl filled with artichoke hearts dip with wheat thins and baby carrots piled around the bowl.

This creamy vegan spread also features 6 fresh garlic cloves and is super easy to make.

Here is an overhead photo of both the artichoke hearts and hearts of palm. They are distinct with their own flavor and seem to have been made to go together. Just the best roasted artichoke dip.

Overhead view of Hearts of palm in a small white bowl and artichoke hearts in the other.

I have a little preparation for the garlic before the roasting.

I don’t think it’s just me that thinks this but canned artichoke hearts have a couple of tough outer leaves and some of the points are very stiff and pointy.

How to roast artichoke hearts

This is what I do and I’ll show you another visual aide right below this. Drain the can of artichoke hearts in brine and lay them out on a cutting board.

  • First I check each heart quarter and take off the outer couple of tough leaves. They are only tough about 3/4’s of the way up the leave so I cut the leaves off at that point.
  • Then I check to see if the very bottom points are stiff and pointy. If so I cut them off. 
  • You can see the leaves on the left side in the photo below. It looks like a lot but it really isn’t. Just a couple of leaver per quarter and then they are all fluffed up when I toss them over so it’s, sort of, an optical illusion.
Overhead photo os quartered artichoke hearts on one side and discarded tough leaves on the other.

Instructions

  • Discard the tough leaves pile and use all of those perfect hearts on the right.
  • Lightly coat the artichokes and hearts of palm along with the cleaned garlic cloves with some extra virgin olive oil. I just put them all in a bowl together and toss with a wooden spoon.
  • Pour them out onto a baking sheet as in the photo below. The top and bottom are cut off of this photo so it would fit better but It is all o pretty good about of veggies.
  • Can you see some of the nice big chunks of garlic cloves?
Overhead view of oiled prepared vegetables and garlic cloves on a baking sheet,
  • Now roast them in the oven for about 15 minutes or until the garlic is nicely soft and slightly browned. 
  • Then everything goes into a food processor along with some salt, pepper and olive oil (optional) until smooth. I add the oil to get a smoother spread.
  • You can make the spread either very smooth or roughly chopped — your choice. 
  • Add more extra virgins olive oil by the tablespoon to get the creaminess that you like.
Overhead view of two photos - one with roasted veggies in a food processor and one with creamed veggies.

Where to find hearts of palm

You will find both of the vegetables right above the middle section in the vegetable aisle. 

They may also be packed in a fancier way in the International section. Or in the specialty section.

The ones you want are right in the vegetable aisle with artichoke hearts packed in water or brine, not marinated.

The Hearts of Palm will be in a can right around there and they can both be found organic.

Roasting the drained veggies with plenty of garlic and adding simple seasoning is all you need to create this beautiful, tasty spread.

Square photo of a bowlful of creamy dip surrounded by pretzels, chips and carrots.

Square photo of a bowlful of creamy dip surrounded by pretzels, chips and carrots.

Roasted Artichoke Hearts Dip

Ginny McMeans
4.7700 from 17 votes
Roasted Artichoke Hearts Dip is a creamy spread with delicious baked artichoke hearts and hearts of palm.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 Cups

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Ingredients
  

  • 14 ounces artichoke hearts in brine, drained
  • 14 ounces hearts of palm, drained
  • 1 tablespoon extra virgin olive oil
  • 6 cloves garlic, peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Preheat the oven to 425°F.
  • Cut any tough edges off the leaves from the artichoke hearts.
  • Cut the hearts of palm in half.
  • Place the olive oil in a medium-size bowl. Add the artichoke hearts, hearts of palm, and garlic. Toss and pour out onto a baking sheet.
  • Roast for 15 minutes. Remove from the oven and place the vegetables in a food processor.
  • Process until almost smooth or smooth, your choice. If you would like the mixture a bit thinner, you can add a tablespoon of olive oil at a time.
  • The spread is ready to serve with small toasts and pretzels. Sturdier vegetables such as carrots would be wonderful, too.

Notes

Storing in the refrigerator:
Will keep in the refrigerator for 4 to 5 days. Serve it chilled, at room temperature, or warmed.
Freezing:
You can freeze the spread in a hard-sided freezer container for up to 4 months. To defrost, put in your refrigerator overnight.
Serve it chilled, at room temperature, or warmed.

Nutrition

Serving:2Ounces, Calories:44kcal, Carbohydrates:5g, Protein:1g, Fat:2g, Saturated Fat:1g, Sodium:114mg, Potassium:302mg, Fiber:1g, Sugar:3g, Vitamin A:175IU, Vitamin C:5mg, Calcium:8mg, Iron:0.4mg

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Ginny McMeans

Ginny McMeans

Hi, my name is Ginny and it is fantastic that you have come to visit and see my recipes. I have a positive attitude and can’t seem to be in nature enough. My North American bird count is 678 and I’m always watching for mammals and insects too. My head is stuffed full of recipes that I want to create and life is just to dang short. The recipes feature healthy and delicious vegan food that you can enjoy now or freeze for future meals. Read more about me . . .

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