Ingredients

• 1 14 oz can hearts of palm in water (drained)

• 7 oz jar of sun-dried tomatoes in oil

• Oil from sun-dried tomatoes|

• 1-2 cloves of garlic

• Extra virgin olive oil

• Water

How to make it

1. In a food processor, combine the hearts of palm, sun-dried tomatoes, the oil from the sun-dried tomatoes, and 1 clove of garlic and blend until smooth (depending upon how powerful your food processor is,  you may want to cut the sun-dried tomatoes into smaller pieces so they blend more easily).

2. You want the dip to become really smooth. Taste the dip and decide if you want to add a little extra virgin olive oil and/or water to help smooth—it depends upon how punchy you’d like the flavor to be. This can vary depending upon the brand of sun-dried tomatoes. Water will help mellow the flavors a bit. You can also add the second clove of garlic if you prefer a more garlicky flavor. Note: you most likely won’t need to add any salt as the sun-dried tomatoes add plenty of saltiness, but if you prefer a bit more salt, you can certainly add it, but start with the tiniest pinch and add as you taste.

3. Once everything is blended together, transfer to bowl and serve as a dip or spread on your favorite sandwich in place of mayonnaise.