New This Month

Whipped Hearts of Palm and Feta Dip

Tangy feta makes this flavorful dip great as a spread for a grilled-vegetable sandwich, too.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Martha Stewart Living, July/August July/August 2016


  • 4 ounces feta, preferably sheep's-milk, drained
  • 1 can (14 ounces) hearts of palm, drained, rinsed, and chopped
  • Coarse salt
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup fresh dill, chopped, plus more for serving
  • Pinch of cayenne pepper, for serving
  • Crostini, for serving


  1. Puree feta, hearts of palm, salt, oil, and 1 tablespoon water in a food processor until smooth, about 3 minutes. Add dill; pulse just to combine.

  2. Transfer to a serving bowl, cover, and refrigerate until cold, at least 30 minutes and up to 1 day. Sprinkle with cayenne and more dill; serve, with crostini.


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