Roasted Artichoke Hearts Dip
Roasted Artichoke Hearts Dip is a creamy spread with delicious baked artichoke hearts and hearts of palm.
Servings 3 Cups
- 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
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.
Storing in the refrigerator:
Will keep in the refrigerator for 4 to 5 days. Serve it chilled, at room temperature, or warmed.
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.
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