Roasted Artichoke Hearts Dip is a creamy spread with delicious baked artichoke hearts and hearts of palm.
Course Appetizer
Cuisine Dip
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 3Cups
Calories 44kcal
Author Ginny McMeans
Ingredients
14ouncesartichoke hearts in brine, drained
14ounceshearts of palm, drained
1tablespoonextra virgin olive oil
6clovesgarlic, peeled
½teaspoonsalt
¼teaspoonground 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.