Butter Bean & Hearts of Palm

Dip

HANDS-ON TIME

30 MIN

TOTAL TIME

1 HR 15 MIN

Makes 2½ cups

This recipe relies on one of my secret weapons for healthy cooking: canned hearts of palm, the inner core of palm trees. Resembling thick little white batons, they’re naturally low in calories, with a mild, slightly nutty flavor reminiscent of artichokes. Zhoozh them in a blender with butter beans (aka lima beans) for a light and lush puree that practically demands a raw veggie stick.

• 1 (14-ounce) can butter beans, drained and rinsed
• 1 (14-ounce) can hearts of palm, drained
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, finely grated
• Kosher salt and freshly ground black pepper
• Crudités or pita chips, for serving

In a food processor or blender, combine the butter beans, hearts of palm, lemon juice, olive oil, and garlic and puree until very smooth. Scrape into a small serving bowl and season generously with salt and pepper. Cover with plastic wrap and refrigerate until well chilled, about 1 hour. Serve with crudités or pita chips.

DO IT AHEAD The dip can be refrigerated in an airtight container for up to 3 days.