Dead Simple White Bean-Artichoke-Jalapeno Spread


2 TBSP olive oil

1 yellow onion, sliced

pinch sugar

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.