Southwest White Bean Spread

Prep: 10 min., Chill: 2 hr., Stand: 30 min. This recipe stands out when paired with sun-dried tomato pita chips.

Yield
Makes about 1 1/4 cups
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.

source by:myrecipes.com
recipes by:Rae-Rae Miller, Mobile, Alabama, Southern Living
Photo: William Dickey; Styling: Mindi Shapiro Levine