Pickled Jalapeño Spread

This recipe stands out when paired with sun-dried tomato pita chips.

Yield:

Makes about 1 1/4 cups

Recipe from

Recipe Time

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

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

Preparation

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.

Note:

October 2008