Corazons de Vieques (Hearts of Palm Dip)

This was created to utilize a spare jar of local

hearts of palm at the end of a relaxing stay at a

villa on the laid-back island of Vieques, off the

main island of Puerto Rico. In a effort to let

nothing go to waste, we discovered “Corazons of

Vieques” which has become a staple in our hors

d’oeuvres collection.

1 can of hearts of palm, drained and chopped

1 cup of monterey jack cheese, grated

6 strips of bacon, cooked and crumbled

½ cup of vidalia onion, minced

¼ cup of parsley, minced

¼ cup of bell pepper, minced

½ cup of parmesan cheese, grated

1 teaspoon of garlic, minced

1/3 cup of sour cream

2/3 cup of mayonnaise

Combine all ingredients and put in an oven-proof

container. Bake at 350 degrees for twenty five minutes

or until the cheese bubbles and the top browns. Serve

with toasted french bread.

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