So this is definitely not some revelation recipe, I will tell you that right now. This really is the best artichoke dip recipe. And I am gonna tell you why. Hearts of palm.
Adding hearts of palm is what really makes this the best artichoke dip. And it is my better take on the most overused dip there ever was...spinach and artichoke dip.
Now don't get me wrong, I love a all the best spinach and artichoke dip recipes. So much cheese. So much garlic. So much calories. Basically all our favorite things for any party or game day.
Did I mention Superbowl is in less than two weeks? Do I need to mention it? Go Chiefs? I am the president of the anybody-but-Tom-Brady fan club, in case you were wondering. And I am also the presidents of the would-run-through-a-window-for-Aaron-Rodgers club, so you can imagine how I feel this week.
But no matter, I can still enjoy all my favorite things about Superbowl Sunday anyhow.
What are hearts of palm?
Hearts of palm is the white inner core of a palm tree. Yeah I know, that doesn't sound like something youw anna eat. I would never have thought so either. But as a kid, my dad LOVED them and we had them around. And since I like anything briny, hearts of palm and I were a match made in heaven. They are pretty nutritious too, a lot of protein, and fiber and not high in sugar. Here is a great article on other things you can do with them.
What do hearts of palm taste like?
So they are kind of sweet, but only kind of, I wouldn't really classify them as sweet. Mostly to me they taste briny, a good salty flavor, They have a soft almost creamy texture. This texture lends itself really nice to this artichoke dip recipe. There is no cream cheese, sour cream or melty cheeses like mozzarella in this dip, but the hearts of palm more than make up for it.
What else do I need for the best artichoke dip recipe?
A few things, and some you may not have around the house...
- Marinated artichoke hearts - the kind that come in jars, not the canned ones. Alternatively if your grocer has an olive/antipasto bar setup and they have roasted artichoke, you can def use those.
- Fire-roasted hatch green chiles, or whatever green chiles you have at your store
- Mayonnaise - yes I know, I could write a novel on my hatred of may...but for this it works and I don't care
- Good quality parmesan cheese - sorry folks I am sticking to my guns here. You have to buy good parm, not the stuff with the green shaker top. That won't properly and tastes ZERO like actual good parm cheese. Either buy a block of it and grate yourself, or buy it grated in the fancy cheese section or go to an Italian import deli and they will grate it fresh there for you (I do this all the time).
- Garlic cloves
- Lemon zest
- Red pepper flakes
- A little salt and pepper
So maybe a few things you have on hand and a few you have to add to your grocery list (GET THE GOOD PARM), but it will be well worth it when you taste this artichoke dip with hearts of palm.
Best artichoke dip - with hearts of palm
- Best artichoke dip - with hearts of palm
- 1 12 oz jar of marinated artichoke hearts
- 1 can or jar hearts of palm drained ( I have only ever seen these in one size)
- 1 cup of mayo just get on board people
- 1 can hatch green chiles
- 6 whole garlic cloves size based on your love of garlic, I use six average size or four really big ones
- 1 cup of grated parmesan cheese if you skipped right to the recipe then let me tell you - BUY GOOD PARM, NOT THE CRAP WITH THE GREEN TOP
- Zest about half a lemon
- ¼ teaspoon of red pepper flakes or more depending on how much heat you like
- Salt and pepper - only a pinch or so of each
- Heat your oven to 350.
- Start by draining the artichoke hearts from all their liquid. Give the artichoke hearts a good fine chop, and the garlic too. Or, and this is what I do, chop the artichoke hearts and the garlic in a small food processor, about 10 pulses. Put the artichoke hearts and garlic in a bowl. Cut your hearts of palm in half lengthwise and then in quarters lengthwise, and then slice each quarter about ¼ inch thick. Add these to the artichokes.
- Add the the mayo, can of chiles, a little more than ¾ of the cup of cheese (you just need a little extra for sprinkling on top (or add the whole cup cause you're awesome and use additional for sprinkling on top), lemon zest, red pepper flakes and pinch of salt and pepper to the bowl.
- Mix together really well, making sure everything is really well blended.
- Put into a stone, or ceramic or whatever your fave small baking dish is and sprinkle the top with the rest of, or additional parm cheese (this gets nice and brown and delicious). Bake about 35-45 minutes, until it is hot and bubbly and a bit golden on top.
- We eat this with just about anything, tortilla chips, pita chips, crostini bread, veggies...our hands, spoons...you name it. Just eat it nice and hot.
Velda Iverson says
Is it ok to mix ingredients the day before and bake next day?
Katie Beck says
Hi! Yes for sure, I often make ahead. You can also assemble and freeze for a later date.
Katy Francisco says
This really is delicious. Thank you so much.
Katie Beck says
Thank you so much, Katy!