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Photo: William Dickey; Styling: Mindi Shapiro Levine Photo by: Photo: William Dickey; Styling: Mindi Shapiro Levine

Southwest White Bean Spread

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

Southern Living OCTOBER 2008

  • Yield: Makes about 1 1/4 cups
  • Prep time: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
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • Pita chips, sliced cucumbers, and olives

Preparation

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.

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.

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.

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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Southwest White Bean Spread recipe

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