Pickled Jalapeño Spread

Southern Living
This recipe stands out when paired with sun-dried tomato pita chips.
Makes about 1 1/4 cups


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1 garlic clove
1 (15.5-oz.) can cannellini or great Northern beans, rinsed and drained
1/3 cup loosely packed fresh cilantro leaves
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped pickled jalapeño pepper slices
1/2 teaspoon ground cumin
Salt to taste
Pita chips, sliced cucumbers, and olives


Prep: 10 Minutes
Chill: 2 Hours
Stand: 30 Minutes

1. Pulse garlic, next 6 ingredients, and 2 Tbsp. water in a food processor 3 or 4 times or until combined; process 1 to 2 minutes or until smooth, stopping to scrape down sides. Add salt to taste. Cover and chill at least 2 hours or up to 3 days. Let stand at room temperature 30 minutes before serving. Drizzle with additional olive oil, if desired. Serve with pita chips, sliced cucumbers, and olives.

Created date

September 2008