Swamp Cabbage Dip Recipes

SWAMP CABBAGE

Swamp Cabbage image

Provided by Food Network

Time 25m

Yield 8 to 10 side servings

Number Of Ingredients 5

Ingredients

3 slices bacon
2 heads freshly cut swamp cabbage (hearts of palm), chopped
1/2 cup sugar
1 tablespoon salt
1/2 tablespoon freshly ground black pepper

Steps:

In a medium saucepan, fry the bacon over medium heat. Set aside, reserving drippings. Put swamp cabbage and remaining ingredients, including fried bacon and bacon drippings, in a 6-quart pot. Fill the pot 1/2 full with water and bring to a boil. Continue to boil for 10 to 15 minutes, until the cabbage is tender. Adjust salt and pepper, to taste. Serve hot as a side dish.

BLACK BEAN SWAMP DIP

Black Bean Swamp Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

3 poblano chile peppers
1 15-ounce can black beans, drained and rinsed
1/2 cup fresh cilantro
1/2 cup chopped scallions
3 tablespoons fresh lime juice (from 2 limes)
Kosher salt
1/4 teaspoon ground cumin
Blue corn tortilla chips, for serving

Steps:

Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.

SWAMP CABBAGE DIP

Swamp Cabbage Dip image

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,...

Provided by Charlotte Carlile

Categories Vegetable Appetizers

Time 25m

Number Of Ingredients 8

Ingredients

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

Steps:

1. Preheat oven to 350 degrees.
2. Saute' thinly sliced leeks in a 1 Tablespoon of butter until tender.
3. In 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.
4. Serve warm with tortilla chips. Makes 4 cups.

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