Saturday Supper: Hearts & Hearts Dip

Today's Saturday Supper isn't a meal it all, it's an appetizer 'cause isn't it just easier to have guests over for apps and drinks on a Saturday afternoon anyway? We can get at least four more doors and one more room worth of trim painted (yes, we're still painting trim) if we're only making an appetizer and pouring a few stiff drinks for guests arriving at 5. And we are all about productivity on the weekends around here. Plus, this dip freezes pretty well, so all you really need to do is pop it in the microwave and transfer it to a pretty bowl just before your guests arrive.
This recipe is courtesy of a girlfriend of mine who brought this dip to a girls-night Valentine's dinner years ago. It's made with artichoke hearts and hearts of palm. Heart and hearts, get it? It went with the night's theme, honey ham anyone?

Hearts & Hearts Dip

2 - 16oz cans artichoke hearts, drained & chopped
2 - 16oz cans hearts of palm, drained & chopped
2 - 8oz bars of fat free or light cream cheese
2 c. shredded part-skim mozzarella cheese, divided
1/4 c. parmesan cheese, grated
1 t. garlic powder
1/2 t. onion powder
dash of cayenne pepper
several shakes of hot sauce like Tabasco, to taste
a touch of salt & pepper to taste, if desired

1. Preheat oven to 350 degrees and coat a 8x11 (or 9x13) pan with non-stick spray
2. In a large bowl combine chopped hearts and hearts with cream cheese, creaming together until well combined
3. Add 1 1/2 cups of the mozzarella, parmesan and spices and mix until combined
4. Spread over the bottom of the prepared pan, sprinkle with remaining mozzarella and bake at 350 for 20-23 minutes until bubbly

serve hot with crackers

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  1. Yum! This looks delicious. Bookmarking it!

  2. Mmmm, I think I need to put hearts of palm on the grocery list.

    Thanks for the link, lady! :)


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