Whipped Hearts of Palm and Feta Dip

By LRay

Martha Stewart Living, July/August, page 75.

Ingredients

• 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

Preparation

Step 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.

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.