How to Make Creamy Lemon-Herb Dip - Powerful Handmade site

How to Make Creamy Lemon-Herb Dip

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Hector Sanchez; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 teaspoon minced garlic
  • 1 large shallot, minced (1/4 cup)
  • 2 14-oz. cans hearts of palm, drained, rinsed and chopped
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons thinly sliced fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon raw honey
  • Salt and pepper


  1. Place 1/4 cup oil, garlic, and shallot in a skillet; turn on medium-low heat. When mixture sizzles, wait 30 seconds, then transfer to a food processor. Add remaining ingredients except salt and pepper; blend until smooth. Season with salt and pepper. Taste and add more lemon juice and/or honey, if desired. Drizzle with oil just before serving.

    Serve right away, or cover and refrigerate.

  • Yield: About 2 1/4 cups
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