Directions
- Chop the artichoke heart and hearts of palm salad.
- In a bowl, combine the cream cheese with the mayonnaise, sour cream, herbs and green onions. Salt and pepper.
- Add the mozzarella and the artichoke heart and heart of palm salad. Stir.
- Preheat the oven to 400 ° F (200 ° C).
- Cut off the tops of the salad rolls and remove the centre crumb.
- Divide the dip among the hollowed-out salad buns.
- On a baking sheet lined with parchment paper, place the buns. Bake for 12 to 15 minutes.
- Serve the mini-dip bowls with the crudités vegetables.
