Okay, guys, you may have noticed that things have slowed down lately here at leightogreato.com. I have gotten a lot of angry fan mail about the infrequency of my posts (read: my sister gchatted me last week, “why no blog posts?”). Some big things are happening in my life and my career, but they aren’t, like, write-about-it-on-the-internet kind of things. Not like, say, the pesto that I got in my braces in junior high. So I’m adjusting my schedule and celebrating the blog having been alive and public for a whole 7 months and I’ll fill ya in on all the dirty details soon and, in the meantime, I will pick back up my ol’ blogging hat. Promise.
So back to the important part, what you’re going to cook when your parents come in town for the weekend and your dad and boyfriend want to watch All Of The Football at your apartment and your best friend just cancelled her trip to visit her sister and is actually available to keep you and your mom company while the men in your life scream, “GLENNNNNN!” at the television and you want something that is just easy and simple and refreshing for everyone to snack on around the house without filling up too much to do a weekend-long walking food tour of the Lower East Side (what? those are your plans this weekend, too? weird how we are always in such sync with each other regarding plans and food moods).
Even if your plans aren’t exactly like mine this weekend, if you’re looking for something easy, simple, and refreshing to snack on around the house, this dip is bomb. I stole the idea for the recipe from the Boyfriend’s sister, who (I think) originally found it in Cooking Light Magazine. Let’s be real — the Boyfriend’s sister is a totally rad college kid who cooks like a pro, and I don’t know what she was doing reading Cooking Light Magazine, but she found a gem. I don’t remember exactly when she first made this dip for us, but whenever it was, I was shocked to learn that something so creamy and delicious was (1) not totally unhealthy and (2) made by just whizzing a bunch of things in a food processor until the dip is smooth. That’s right, just throw a bunch of ingredients into a blender and let it go until you want to eat it — no complicated chopping or cleaning ingredients, no pre-cooking or chilling, no additional bowls or gadgets. And the dip itself is so appealing in the fall — it’s cool without being summery (though it is also delish in summer) — and the way the creaminess of the hearts of palm contrasts with the zesty lime makes the dip feel decadent which, apparently, it is not. Easy, simple, refreshing — like taking an unexpected blogging hiatus or hosting parents for a weekend or stealing a recipe from a friend because it’s just so. dang. good.
- 1 can of hearts of palm, drained and roughly chopped
- 1 lime, juice and zest
- 1 garlic clove
- 1 T. olive oil
- Handful cilantro leaves
- Tortilla chips, for serving
- Combine all dip ingredients in a blender or food processor and blend until smooth. Taste and adjust salt and lime juice, and serve with tortilla chips.