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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Hearts of Palm Dip Recipe

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This recipe for Hot Hearts of Palm Dip is from The Cranberry Isles Ladies Aid Society Harvest Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14 oz) can hearts of palm
1 small can sliced black olives
1 small can pimiento (or use red pepper)
½ can sliced water chestnuts (I used the whole can)
1 ¼ cups shredded mozzarella
½ cup mayonnaise
½ cup grated Parmesan
¼ cup sour cream
2 tbsp. minced scallions
Directions:
Directions:
Set oven temp to 350º. Drain hearts of palm and chop. Drain olives, pimiento, & water chestnuts. Cut water chestnuts in half and then in smaller pieces. Mix all ingredients together and bake in flat pan until hot and bubbly.
Personal Notes:
Personal Notes:
Serve with crackers or Frito scoops.

 

 

 

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