Swamp Cabbage Dip

Charlotte Carlile


The Cabbage Palm, or Sabal Palm is the Florida State tree. Old timers would cut a young tree, trim it down to the heart and cook it in hunting camps over an open fire. It meant the death of a tree. I like to make a 'Florida' meal for company, and I make this dip using canned hearts of palm. It incorporates other ingredients, and makes it much tastier than using just hearts of palm. It's just a 'touch' on a Florida native dish just to honor it....AND save a tree.

★★★★★ 1 vote
A group
20 Min
5 Min
No-Cook or Other


1 can(s)
16 oz artichoke hearts drained and chopped
1 can(s)
16 oz hearts of palm drained and chopped
lemon, juiced (use only the juice)
1 Tbsp
2 large
leeks cleaned and sliced thin.
1 c
1/4 c
plus 2 tablespoons parmesan cheese divided
1 dash(es)
fresh ground pepper to taste


1Preheat oven to 350 degrees.
2Saute' thinly sliced leeks in a 1 Tablespoon of butter until tender.
3In a bowl, combine all ingredients EXCEPT the 2 Tablespoon of parmesan cheese and spread in a shallow 13 x 9 baking dish. Top with remaining cheese and bake 2-5 minutes until dip is light brown and bubbly.
4Serve warm with tortilla chips. Makes 4 cups.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southern