Ingredients
| 8 oz | cream cheese, at room temperature | |
| ½ cup | sour cream | |
| ¼ cup | mayonnaise | |
| 1 tsp | Pastene Minced Garlic | |
| 1 | 14 oz can Pastene Hearts of Palm, drained well and coarsely chopped | |
| ½ cup | shredded whole-milk mozzarella | |
| ¾ cup | parmesan, freshly grated | |
| kosher salt and freshly ground black pepper to taste | ||
| parsley, chopped, as garnish | ||
| crackers, chips or toasted bread, for serving |
Directions
- Position a rack in the upper third of the oven and preheat the oven to 350° F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise, and garlic in a large bowl. Mix vigorously until combined and smooth. If you prefer, you can use a stand mixer fitted with the paddle attachment. Add the hearts of palm, mozzarella, and ½ cup of parmesan, mixing to combine. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish and top with the remaining ¼ cup of parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn’t burn, until the top is golden brown, about 5 minutes. Garnish with chopped parsley. Serve warm with crackers, chips, or toasted bread.
