For dip enthusiasts who need a change from salsa or hummus, this hearts of palm dip is a must try. The addition of olives gives it a tangy tapenade feel–I actually debated whether I should call it a dip or tapenade. What’s in a name anyways? I didn’t want a baked cheesy greasy dip, I was going for a raw light combination.
Hearts of palm have an interesting nutrition profile. One cup provides 4 grams of protein and 4 grams of fiber. They’re a good source of vitamin C, folate (a B vitamin), iron, zinc, and magnesium. Canned hearts of palm are high in sodium, so make sure you drain and rinse well with water.
Serve it with vegetables–lots of them! If you must have a cracker, I recommend Triscuits as they’re 100% whole grain and made with only three ingredients.
They can wash the hearts of palm and spinach, measure and pour ingredients into the food processor, and pulse. Supervise and be wary that they’ll probably process it more than you want to!
I can’t find any information on the FODMAPs content of hearts of palm. If you’re on the elimination phase, I would suggest you stay away. When your symptoms disappear and while following a low FODMAP diet, you can try to introduce hearts of palm and see how your body react. If you want to try this recipe, use lactose-free yogurt or use real or light mayonnaise (not dressing, and read labels to make sure there’s no high fructose corn syrup). If you must have a cracker, try Corn Thins or Blue Diamond Almond Nut Thins.
- 1 16-oz jar hearts of palm, drained and rinsed
- ⅓ c kalamata olives, pitted
- ⅓ c Greek yogurt
- 2 c packed baby spinach leaves
- ⅓ c Parmesan cheese
- 1 tbsp olive oil
- Place all ingredients in a food processor. Pulse until desired texture.
Do you like hearts of palm? What’s your favorite way to eat them?