Photo: William Dickey; Styling: Mindi Shapiro Levine
Prep Time
10 Mins
Chill Time
2 Hours
Stand Time
30 Mins
Yield
Makes about 1 1/4 cups

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

How to Make It

Step 1

Pulse garlic, next 5 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.

Step 2

Smoky Southwestern Spread: Prepare recipe as directed, adding 1 1/2 Tbsp. chopped chipotle peppers in adobo sauce to mixture in food processor before pulsing. Chill as directed.

Step 3

Green Chile Spread: Prepare recipe as directed, omitting water and adding 1 (4-oz.) can chopped green chiles to mixture in food processor before pulsing. Chill as directed.

Step 4

Pickled Jalapeño Spread: Prepare recipe as directed, adding 1 Tbsp. chopped pickled jalapeño pepper slices to mixture in food processor before pulsing. Chill as directed.

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