Hearts of Palm and Chard Dip
This last friday, I was invited to Beltaine with my (now – new) sisters, and needed to come up with something to bring for the snacking part of the evening. I was kind of short on time – what with all the birthday preparations and all, so I needed to make something that was quick and could be prepped beforehand. The chard I received in this week’s FFTY box was a great jumping off point for me to start with – even though I’d already made a different style dip the week before. This time, however, I wanted to make something that could be stuck in the fridge and pulled out when needed, and didn’t require baking.
It also had to be vegetarian, since one of my sisters is vegetarian - but despite that, it turned out fantastic – similar to a creamy Spinach Dip. I used Hearts of Palm because I didn’t happen to have any water chestnuts on hand, and actually I think that I liked the hearts of palm better than the water chestnuts. I had picked up a jar of them a while back at Trader Joe’s and every time I looked in the pantry recently I was like “I should do something with those…” This dip was a perfect way to take advantage of their texture and unique flavor.
If you don’t happen to have miso on hand (I didn’t – and had to make a trip to an Oriental Grocery to get some) – I’ve found that Better than Bouillon brand bases can be swapped out almost seamlessly in many recipes for Miso, since they both rely on the Umami factor to provide that rich mouth feel, and are both concentrated flavor pastes. Although you might want to adjust quatities a little bit, depending on the flavor you’re shooting for. If I hadn’t been shooting for vegetarian, I’d have probably just used the bouillon, rather than making a special trip to the store. Fortunately, I found an oriental market on the way to Costco to pick up Mexican Coke for Miss Thing’s party, so it wasn’t too out of the way. I <3 Mexican Coke, btw.
- 3 Onions; finely diced
- 5 cloves Garlic; finely minced
- 1 bunch Chard; stems removed and chopped in to 1″ pieces
- 1 bunch Carrot Greens (optional), finely minced
- 2 cups Sour Cream; divided
- 1/2 cup Mayonnaise
- 4 stalks of Hearts of Palm; finely chopped
- 1 tbs Butter
- 3 tbs Red Miso
- Kosher Salt (to taste)
- Melt the butter in a large skillet over low heat
- Add the onions and cook slowly, stirring occasionally, until onions are golden brown and caramelized
- Add the garlic, chard, and carrot greens (if applicable)
- Toss to combine and cook until greens are tender
- Remove from heat and allow to cool
- In a small bowl, mix together 1/2 cup of the sour cream and the miso until thoroughly combined. (this step is kind of optional – but doing it makes it less likely you’ll have any large lumps of miso hiding out in your dip)
- In a large bowl, Mix together the miso-sour cream mixture, the hearts of palm, the sauteed greens and onions, and the mayonnaise.
- Add Kosher Salt to taste
- Refrigerate for 4 hours or overnight to allow flavors to meld
- Serve with chips, crudites or with crusty bread (such as No-Knead Bread)