Mild and hearty, this dead simple white bean spread should please everyone in the house. Brightness from the artichokes, a touch of heat from jalapeno, and sweetness from browned onion, this is a gently seasoned, balanced dish that will pair well with a variety of crackers and crudite, so here's definitely an opportunity to let your veg shine. And because it only takes minutes to put together, there's plenty of time to chop a platter of vegetables and bake up a quick batch of soft corn tortillas into chips. Pantry dinner is served.
To round out this meal, we paired the spread with our Dead Simple Winter Tomato Soup, using the chickpea variation to save time. Easy and satisfying.
Dead Simple White Bean-Artichoke-Jalapeno Spread
2 TBSP olive oil
1 yellow onion, sliced
1 15-oz can white bean of choice, drained, but not rinsed
1 15-oz can artichoke hearts, drained and rinsed
1/4 cup pine nuts
1/2 tsp fine sea or kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 TBSP water, or as needed
1 small jalapeno pepper, seeded and minced
Heat oil in a pan over medium-high heat. Add onion and sugar, and cook, stirring frequently, until browned, 7-10 minutes. Transfer to a food processor.
Add all other ingredients, except jalapeno, and process until smooth, pausing to scrape the sides as needed. With the motor running, drizzle in water one tablespoon at a time until the spread is at the desired consistency. Stir in minced jalapeno and serve.
Note: If you like more heat, puree the jalapeno in using the food processor. The pepper can be omitted altogether for those sensitive to heat.