A great recipe to impress your guests!

Ingredients:

• 2 16-ounce cans hearts of palm, drained, coarsely chopped
• 10 TBS butter, divided
• 4 10-ounce packages frozen chopped spinach, thawed & well-drained
• 2 TBS flour
• ¾ cup sour cream
• 1 clove garlic, crushed
• ¼ tsp nutmeg
• 1 tsp salt
• ½ tsp black pepper
• 1 pound fresh mushrooms, sliced

Topping:

• 1 cup sour cream
• 1 cup mayonnaise
• 1/3 cup fresh lemon juice
• paprika

Directions:

1. Butter a 9” x 13” casserole; place hearts of palm on bottom
2. Melt 4 TBS butter in large skilled; add spinach and sauté 3 minutes;
3. Slowly stir in the flour to fully incorporate; add sour cream and next 4 ingredients and mix well
4. Spread spinach mixture over the hearts of palm
5. In the skillet sauté mushrooms in 6 TBS butter and cook for 3-4 minutes; spread over spinach mixture
6. At this point assembly may be refrigerated for 24 hours
7. For topping, mix sour cream, mayonnaise and lemon juice; set aside in refrigerator before baking
8. Pour topping over vegetables and bake at 350º for 30 minutes, until hot and browned on top
9. Sprinkle paprika on top before serving

Serves 12-14