xiaoxl/recipe_data huggingface dataset:
Chicken Posole


Ingredients:
olive oil, onions, garlic cloves, tomato paste, chili powder, dried oregano, reduced-sodium chicken broth, white hominy, turkey meat, coarse salt, pepper, avocado, radish, tortilla chips

Directions:
Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.]
To serve, divide among bowls, and garnish as desired.
Cheesecake Brownies


Ingredients:
sugar, cream cheese, egg, vanilla

Directions:
Prepare brownie mix as directed on package.
Pour into greased 9X13-inch pan.
Beat cream cheese until smooth.
Add sugar; mix well.
Add egg and vanilla; mix until just blended.
Pour cream cheese mixture over brownie batter; cut through with knife.
Bake in preheated 350 degree oven for 35-40 minutes, or until cream cheese is lightly browned.
Penne With Roasted Asparagus and Balsamic Butter


Ingredients:
asparagus, olive oil, salt, black pepper, brown sugar, penne, butter, parmesan cheese

Directions:
Heat oven to 400.
Snap the tough ends off the asparagus and discard them.
Cut the spears into 1 inch pieces.
Put the aspargus on a baking sheet and toss with the olive oil and 1/4 tsp.
each of the salt and pepper.
Roast until tender, about 10 minutes.
Meanwhile, put the vinegar in a small saucepan.
Simmer until 3 T.
remain.
Stir in the brown sugar and the remainig 1/4 tsp.
pepper.
Remove from heat.
Cook the penne in a large pot of boiling, salted water just until done, about 13 minutes.
Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan and the remaining 1 3/4 tsp.
salt.
Serve with additional Parmesan.
Love Boat


Ingredients:
pineapple, mango, papaya, red grapes, fresh pineapple, banana, frozen yogurt, white rum

Directions:
Blend all the ingredients together until smooth., Serve in pineapple shell.
Ginger Pear Muffins
Category: bread
By CJ

Pieces of juicy pear inside and a crispy oat bran mixture on top make this tender muffin recipe good for breakfast or even dessert.

Ingredients:
non-stick cooking spray
1 cup all-purpose flour
1 cup quick-cooking rolled oats
3 tablespoons packed brown sugar
1 ½ teaspoons baking powder
¾ teaspoon ground ginger, divided
¼ teaspoon salt
⅔ cup fat-free milk
⅓ cup cooking oil
1  egg, beaten
¾ cup chopped pear
¼ cup chopped walnuts  (Optional)
1 tablespoon oat bran

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray. Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter. Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 1 dozen muffins

Calories: 165.5
Fat: 8.7 g
Saturated fat: 1.3 g
Carbohydrates: 19.1 g
Sugars: 5.1 g
Dietary fiber: 1.5 g
Protein: 3.5 g
Cholesterol: 15.8 mg
Sodium: 125.1 mg
Texas Chili


Ingredients:
ground beef, beef sirloin, diced tomatoes, kidney beans, pinto beans, onion, cumin powder, chili powder, paprika, cayenne pepper, black pepper, salt, dark beer

Directions:
Brown the ground beef and sirloin beef cubes in a skillet over medium heat.
Drain off the fat.
In slow cooker, combine the beef plus all the remaining ingredients, and cook on low setting for eight hours.
Top with scoop of sour cream and shredded Jack cheese.
Serve with corn tortilla chips.
Autumn Soup


Ingredients:
ground beef, onion, water, fresh carrot, celery, potato, tomatoes, barley, salt, black pepper, Kitchen Bouquet, bay leaves, sweet basil, beef bouillon cube

Directions:
Combine all ingredients in a large kettle., Cook until vegetables and the barley are tender., Option:can be placed in a slow cooker on low for 8-9 hours if wished., .
Baked  Cheese Polenta With Swiss Chard


Ingredients:
olive oil, garlic cloves, swiss chard, chicken broth, water, salt, cornmeal, butter, parmesan cheese, mozzarella cheese, sour cream

Directions:
Heat the oil in a large skillet over medium heat; Add the garlic and cook 30 seconds, then stir in Swiss chard stems; pour in a couple tablespoons water and cover pan; cook the stems 2 minutes; Remove the cover and mix in the Swiss chard leaves; Cover the pan again and cook until the leaves wilt, about 3 minutes; Remove pan from heat and let cool, uncovered.
Preheat the oven to 400°F; spray a 2 1/2-quart shallow baking dish with cooking spray and set aside.
Combine the chicken broth, water and salt in a medium size saucepan and bring to a boil; reduce the heat to medium-low and SLOWLY drizzle in the cornmeal, WHISKING all the while with a wire whisk.
Continue to cook and whisk the polenta until it is the consistency mashed potatoes, about 5 minutes; whisk in 2 tablespoons of Parmesan cheese, the 1 tablespoon butter, and the Mozzarella cheese.
Spread HALF of the polenta into the baking dish; Spoon on Swiss chard and distribute it evenly on top of polenta; Drop on small spoonfuls of the sour cream over Swiss chard; spread it out with back of spoon.
Spoon on the remaining polenta and spread it out; Sprinkle on the remaining tablespoon of Parmesan cheese (the casserole may be prepared to this point and refrigerated up to 24 hours in advance, bring to room temperature before baking].
Bake the polenta for 20 to 25 minutes, or until golden on top and sizzling, DO NOT overcook it because you want to retain its creamy interior.
Blueberry French Toast Bake


Ingredients:
eggs, milk, sugar, cinnamon, blueberries

Directions:
In bowl, whisk the milk, eggs, sugar and cinnamon.
Cut bread into 1/2 inch slices and spread on bottom of 8x8-inch baking dish or equivalent.
Pour egg mixture over bread.  Cover with plastic wrap and refrigerate overnight.
In the morning, preheat oven to 350°F.  Uncover and sprinkle with blueberries.  Bake 35-40 minutes, until golden brown on top and eggs have cooked through.
Sprinkle with powdered sugar and serve warm with syrup and fruit!
Fresh Corn Salad
Category: salad
By HP_imagines

I created this fresh corn salad to serve with our lobster dinners that we have about once a month (seafood Sunday).  I wanted to do something outside of the traditional sides like corn on the cob and potato. It's now a family favorite! Goes well with a grilled steak or tuna steak as well. The combination of sweet with the corn and salty with the feta is an unexpected delight!

Ingredients:
3 ears sweet corn
1 ½ pints cherry tomatoes, halved lengthwise
1 bunch green onions, diced
2 tablespoons minced fresh cilantro
2 tablespoons olive oil
2 tablespoons aged white wine vinegar
salt and ground black pepper to taste
1 (4 ounce) package feta cheese, cubed

Directions:
Bring a large pot of water to a boil. Add corn and cook for 10 minutes. Drain and cool under running water so it's easier to handle. Cut corn off the cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper and mix together. Add feta cheese just before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 234
Fat: 14 g
Saturated fat: 5.3 g
Carbohydrates: 23.3 g
Sugars: 4.6 g
Dietary fiber: 4.5 g
Protein: 8.2 g
Cholesterol: 25.1 mg
Sodium: 384.3 mg
Beef Fillets With Stilton Portabella Sauce


Ingredients:
fresh tarragon, fresh ground pepper, butter, portabella mushroom caps, dry red wine, sour cream, Stilton cheese, blue cheese, fresh tarragon

Directions:
Rub the fillets with the chopped tarragon and pepper.  Melt 2 TBS of the butter in a large skillet over medium high heat.  Add the fillets and cook for 4 to 5 minutes on each side or to the desired degree of doneness.  Remove from the skillet and keep warm.
Melt the remaining 3 TBS butter in the skillet.  Add the mushrooms.  Saute for 3 to 4 minutes or until tender.  Add the wine.  Cook for 1 to 2 minutes, stirring to deglaze the skillet.  Stir in the sour cream.  Add 1/4 cup of the cheese.  Cook until melted, stirring constantly.
To serve, drizzle the sauce over the fillets.  Sprinkle with the remaining cheese.  Garnish with sprigs of tarragon.
Yellow Squash Dressing


Ingredients:
onion, salt, pepper, rubbed sage, butter, green onion, garlic clove

Directions:
PreHeat Oven to 375 degrees.
Place your diced or sliced yellow squash in a pot with the onions, green onions, garlic and just cover them with water.  Bring to a boil and turn down a bit and cook til the yellow squach is nearly done and has softened.
Carefully pour the water off reserving a bit (probably about 1/2 a cup] of the water.
Add butter and spices.
Mix in the cornbread, spices, soup mix, with the squash/veggie mixture, and pour into a glass casserole dish, or similar oven proof vessel.
Place in oven for 45 mins uncovered.  It's just that easy.
Warning, do not use a sweet cornbread with this recipe.
Huckleberry Pie


Ingredients:
huckleberries, frozen huckleberries, sugar, apple, flour, salt

Directions:
Preheat oven to 375°F., Roll half of pastry out on floured surface and place in 9" pie pan., Measure ingredients into a two quart mixing bowl and mix well., Pour into unbaked pie shell., Roll out remaining pastry and cover the fruit mixture., Crimp edges attractively and pierce all over with a fork to release the steam., Place pie on a cookie sheet and bake for about one hour or until nicely browned.
Beer Battered Shrimp With Mustard Marmalade Sauce


Ingredients:
jumbo shrimp, eggs, horseradish, Grey Poupon mustard, beer, flour, orange marmalade, horseradish, Grey Poupon mustard

Directions:
Clean, peel, and devein the shrimp, leaving tails intact.
Mix the remaining ingredients until well blended.
Dip the shrimp into the batter, coating thoroughly, and fry in very hot oil (350] until golden brown.
Allow oil to reheat between batches.
Serve with mustard marmalade sauce on the side.
Sauce:
Blend three ingreddients together.
Slow-Cooker Beef Tips


Ingredients:
flour, shallot, mushroom, condensed beef broth, tomato paste, tomato sauce, Worcestershire sauce, red wine

Directions:
Add salt and pepper to flour.
Dredge beef in flour mixture.
Place meat in crock pot.
Cover with shallots and mushrooms.
Mix beef broth, tomato paste, Worcestershire sauce and red wine; pour over meat and vegetables.
Cook on low setting for 8 hours.
Mix 3 Tablespoons flour into 1/3 cup water, making a smooth paste.
Add to crock pot and cook another 45 minutes.
Serve over hot buttered noodles.
Easy Bisquick Cobbler


Ingredients:
Bisquick, sugar, milk

Directions:
Preheat oven to 375 degrees., Mix first 3 ingredients., Pour pie filling into ungreased 9x9 pan., Top with Bisquick batter mixture., Bake 45 minutes or until golden brown., Serve warm with whipped topping.
Parmesan Artichoke Dip


Ingredients:
cream cheese, artichokes, mayonnaise, parmesan cheese, garlic cloves, salt

Directions:
Preheat oven to 350.
Soften cream cheese in a microwave-safe bowl until spreadable.
Add in remaining ingredients and mix together using a spatula.
Place mixture in a 9 x 13 baking dish and bake for 30 minutes, or until cheese is bubbly.
Broccoli-Pasta Alfredo


Ingredients:
bow tie pasta, broccoli florets, butter, shallot, half-and-half, parmesan cheese, fresh basil, fresh ground black pepper, crushed red pepper flakes

Directions:
Cook pasta according to package directions, adding broccoli durng last 3 minutes of cooking time; drain and keep warm.
Melt butter in a large saucepan over medium-high heat. Add shallots, and saute 3 minutes or until lightly browned. Stir in half-and-half. Cook, stirring constantly, 3 minutes or until thoroughly heated. Stir in Parmesan cheese and next three ingredients until smooth. Stir in pasta and broccoli. Serve immediately.
Healthy Banana Bread


Ingredients:
egg, sugar, applesauce, flour, baking powder, baking soda, cinnamon, nutmeg

Directions:
Preheat oven to 350°F., Mix together bananas, egg, sugar, apple sauce and protein shake., Mix in dry ingredients, Stir in walnuts and dates., Pour batter into greased 8x4 loaf pan, Bake loaf for 50 minutes.
Layered Taco Dip
Category: appetizers-and-snacks
By Kelly

Taco dip layered with green onions, black olives, tomatoes, lettuce and cheese.  Serve with tortilla chips.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) package small curd cottage cheese
1 (1 ounce) package taco seasoning mix
1 teaspoon lemon juice
2 bunches green onions, chopped
1 (2 ounce) can diced black olives, drained
1  tomato, chopped
2 cups shredded lettuce
2 cups shredded Cheddar cheese

Directions:
In a medium bowl combine cream cheese, cottage cheese,   and lemon juice. In a glass bowl or on a serving platter, layer cheese mixture, green onions, black olives, tomatoes, lettuce and cheese.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 273.3
Fat: 21.5 g
Saturated fat: 13.3 g
Carbohydrates: 7.6 g
Sugars: 2 g
Dietary fiber: 1.4 g
Protein: 13.1 g
Cholesterol: 66.4 mg
Sodium: 599.3 mg
Onion Gravy for British Bangers and Mash
Category: side-dish
By Lupin Pooter

Being a Brit, bangers & mash is a fairly regular staple on the household menu. I tried recipe after recipe for the perfect onion gravy to go with it, and this is by far and away the best.

Ingredients:
6 tablespoons butter
3 medium onions, thinly sliced
1 tablespoon all-purpose flour
½ cup red wine
1 (14.5 ounce) can chicken stock
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste

Directions:
Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes. Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes. Stir flour into the caramelized onions and cook for 1 minute. Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 226.2
Fat: 17.7 g
Saturated fat: 11.1 g
Carbohydrates: 11.2 g
Sugars: 4.1 g
Dietary fiber: 1.5 g
Protein: 1.6 g
Cholesterol: 46.1 mg
Sodium: 514.3 mg
Sunshine Kiwifruit Smoothie Bowl


Ingredients:
frozen blueberries, plum, frozen strawberries, unsweetened coconut milk, fresh blueberries, kiwi fruit, flaked coconut

Directions:
1. In a blender combine ice, blueberries, plum, strawberries, coconut milk and half the chia seeds.
2. Pour mixture into a serving bowl and top with remaining ingredients.
www.newscanada.com.
Sweet Cinnamon Biscuits


Ingredients:
all-purpose flour, baking powder, salt, baking soda, buttermilk, butter, granulated sugar, cinnamon, milk

Directions:
Combine flour, baking powder, salt and baking soda in a medium bowl and mix well.
Stir in vegetable oil.
Add buttermilk and stir just until blended.
Knead the dough on a lightly floured surface until s mooth.
Roll dough into a 15x8-inch rectangle.
Preheat the oven to 400°F
Grease a 9-inch round baking pan lightly.
Spread butter over the dough.
Combine granulated sugar and cinnamon in a small bowl and mix well.
Sprinkle over butter.
Roll up rectangle, jelly roll fashion, starting from one long side.
Pinch seam to seal.
Cut the roll into 1 1/2-inch slices.
Arrange the slices, cut side up, in prepared baking pan.
Bake until lightly browned, about 15 to 20 minutes.
Remove from oven.
Pour milk over the top, if desired.
Serve hot.
South African Yellow Rice
Category: side-dish
By DEONI

This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Also usually served with Bobotie: There is a good recipe by Caryn on this site.

Ingredients:
1 cup long grain white rice
½ teaspoon salt
1 ½ teaspoons ground turmeric
3 tablespoons white sugar
½ teaspoon ground cinnamon
½ cup black raisins
1 tablespoon butter
2 ½ cups water

Directions:
In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 295.8
Fat: 3.4 g
Saturated fat: 1.9 g
Carbohydrates: 63.5 g
Sugars: 21.7 g
Dietary fiber: 1.7 g
Protein: 4 g
Cholesterol: 7.6 mg
Sodium: 316.1 mg
Peanut-Ginger Chicken With Fresh Fruit Salsa


Ingredients:
chicken thighs, water, creamy peanut butter, bottled chili sauce, soy sauce, vinegar, garlic cloves, gingerroot, ground ginger, cucumber, green onions, sugar, vinegar, pears, plum

Directions:
Rinse chicken and remove skin, if desired. Pat chicken dry with paper towels. Place the chicken in a plastic bag set in a shallow bowl.
For marinade, in a medium mixing bowl gradually stir water into peanut butter. (The mixture will stiffen at first.] Stir in chili sauce, soy sauce, the 2 tablespoons salad oil, the 2 tablespoons vinegar, the garlic, gingerroot or ginger, and red pepper. Pour over chicken. Seal bag; turn to coat chicken with marinade. Chill for 24 hours; turning occasionally.
For salsa, in a medium mixing bowl combine chopped fruit, cucumber, green onion, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar. Cover and chill for I to 2 hours.
In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Remove chicken from marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Cover and grill chicken for 50 to 60 minutes or till no pink remains. Spoon salsa onto plates and serve chicken on salsa.
Dees Red Tea


Ingredients:
dried mint, rose water, honey, water

Directions:
Boil tea bag, hibiscus, mint, rose water, honey, and water together., Steep for 3 minutes.
Pepperoni Pinwheels


Ingredients:
"American cheese"

Directions:
Mix pepperoni, cheese and Italian dressing in small bowl.
Unroll crescent rolls and seperate into 2 rectangles- pinch perforations together so they won't seperate.
Spoon 1/2 of pepperoni mixture onto each rectangle.
Starting at short side roll dough jellyroll style.
Slice rolls into about 1/2 inch slices.
Place flat on greased cookie sheet.
Bake at 375 degrees for 10 minutes or until just browned.
Chicken Breast Diane With Green Onions


Ingredients:
chicken breast halves, salt, ground pepper, flour, butter, green onions, fresh chives, garlic clove, brandy, cognac, limes, juice of, lemon, parsley, chicken broth, tarragon, Dijon mustard

Directions:
Place the chicken breast halves between sheets of wax paper or plastic wrap and pound with a meat mallet (or rolling pin]. You can simply tenderize them, or pound to 1/4 inch thickness, depending on your taste preferences. (Note: the thinner the chicken, the faster it will cook. Keep an eye on your chicken to avoid overcooking it.].
Combine flour, salt and pepper and dredge chicken in the flour mixture, shaking off the excess.
Heat 1 Tbs butter in a frying pan over a med heat. Saute the chicken breasts in two batches, for about 2-3 minutes each side, (longer if thicker than 1/4 inch], or until the chicken is cooked through. Transfer to platter and keep warm in a 200 degree oven.
Add oil, chives, green onion and garlic to pan. Saute for 1-2 minutes.
Add chicken broth, cream, tarragon, lime juice, brandy (if using], and parsley to pan and raise the heat to med-high and cook until the sauce begins to thicken, about 4-5 minutes. Add juices that may have collected around the chicken; stir in the mustard.
Pour sauce over the chicken and serve.
Beef & Cheese Burritos


Ingredients:
ground beef, chunky salsa, Velveeta cheese, flour tortillas, lettuce, chopped tomato, black olives

Directions:
In a large skillet, brown ground beef over medium-high heat until no longer pink, pour off fat.
Stir in salsa and Velveeta© and stir until melted.
To serve, spoon about 1/2 cup beef mixture in center of tortilla and top with choice of toppings. Fold bottom edge up over filling and fold sides to center.
Melanie's Mock Angel Food Cake


Ingredients:
sugar, cake flour, boiling water, baking powder, cream of tartar, confectioners' sugar, butter, milk, vanilla extract

Directions:
Mix sugar and cake flour with boiling water and put in the fridge to get really cold.
Beat egg whites until foamy, add baking powder, cream of tartar and almond flavoring.
Fold this mixture into the cold cake mixture and bake in a 13x9<U+0094>pan, ungreased, until done at 350°.
Check at 30 minutes, then at 10 minute intervals thereafter.
(my first one took around 35 minutes, I believe] When the top is golden brown, it is done.
To make the frosting, simply mix all the ingredients together using enough milk to make the mixture the texture you like.
Paradise Mango Lemonade


Ingredients:
mangoes, cold water, fresh lime juice, sugar

Directions:
Mix pulp with the 5 cups water and dissolved sugar., Add the lime juice., Serve with cracked ice.
Gluten Free Toll House Chocolate Chip Mimicry


Ingredients:
tapioca starch, sorghum flour, sorghum flour, xanthan gum, baking soda, salt, butter, granulated sugar, brown sugar, vanilla extract, egg, pecans

Directions:
Preheat your oven to 375 degrees F.
In the workbowl of your mixer, combine butter and sugars and vanilla and mix on low until combined (about 2 minutes].  Add egg and combine.
In another bowl, measure out your flours, baking soda, xanthan gum and salt.  With mixer on low, slowly integrate the dry goods into the wet.
When all the dry goods are integrated, add the chips and nuts and mix just long enough to combine.
Spoon out by the tablespoon onto a baking sheet and bake for 12 minutes.  Let rest for about 10 minutes on the sheet for the middles to set.
Peanut Butter Fudge III


Ingredients:
sugar, margarine, evaporated milk, peanut butter, marshmallow cream

Directions:
Combine sugar, butter and milk in heavy cookware.
Mix well and cook on med. heat until boiling.
Let boil for 10 mins.
Remove from stove and add  Marshmallow cream and peanut butter.
Beat well.
Pour into greased pan.
Let  cool.
If you want chocolate add 1-12oz.
bag semi-sweet morsels in stead of peanut  butter.
She told me the trick was to get fine ground sugar.
Someone told me to make  sure you have a good heavy pot.  Like old pressure cookers.
New Jersey Boardwalk Fries


Ingredients:
potato, salt, malt vinegar

Directions:
Do not peel potatoes.
Cut potatoes in long, uniformly shaped sticks.
Fry in hot oil(approx 325°F]to desired doneness(dark & well done is the way they do them at the stands on the boardwalk].
Remove fries to paper towels and generously salt right away.
Serve in a paper cup or cone with plenty of malt vinegar.
Hearts of Palm Dip


Ingredients:
hearts of palm, garlic clove, lowfat mozzarella cheese, parmesan cheese, green onion, light sour cream, mayonnaise

Directions:
Preheat the oven to 350 degrees F.  Lightly grease a glass pie plate.
In a medium bowl, mix together the hearts of palm, garlic,  mozzarella cheese, Parmesan cheese, green onion, sour cream and mayonnaise. If you prefer, this can be pureed in a food processor.
Spread into the greased pie plate.
Bake uncovered for 20 minutes, or until light brown and bubbly. Serve with crackers, pita chips, bread, tortilla chips, triscuits, etc.
Enjoy!