Ingredients
4 ounces feta, preferably sheep’s-milk, drained
1 can (14 ounces) hearts of palm, drained, rinsed, and chopped
Coarse salt
3 tablespoons extra-virgin olive oil
1/4 cup fresh dill, chopped, plus more for serving
Pinch of cayenne pepper, for serving
Crostini, for serving
Preparation
Puree feta, hearts of palm, salt, oil, and 1 tablespoon water in a food processor until smooth, about 3 minutes. Add dill; pulse just to combine.
Transfer to a serving bowl, cover, and refrigerate until cold, at least 30 minutes and up to 1 day. Sprinkle with cayenne and more dill; serve, with crostini.
