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Pickled Jalapeño Spread

Prep time 10 mins
Chill time 2 hrs
Stand time 30 mins
Yield Makes about 1 1/4 cups
This recipe stands out when paired with sun-dried tomato pita chips.

Ingredients

  • 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

How to Make It

  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.