Name: Coriander-Chile Pinto Bean Dip
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 can (15 ounces) pinto beans, rinsed and drained; 1 tablespoon red wine vinegar; 2 tablespoons olive oil, plus more for drizzling (optional); 1 small garlic clove; 1/2 teaspoon ground coriander; 1/2 teaspoon paprika, plus more for garnish; 1/8 teaspoon cayenne pepper; Coarse salt and ground pepper; Flatbread crackers, for serving

Coriander-Chile Pinto Bean Dip

Recipe by Mackenzie Foster

Servings

servings

Prep time

minutes

Cooking time

minutes

Calorieskcal

A spicy spin on the white-bean version, this pinto bean dip is surprisingly lean for its creamy texture.

Ingredients

1 can (15 ounces) pinto beans, rinsed and drained
1 tablespoon red wine vinegar
2 tablespoons olive oil, plus more for drizzling (optional)
1 small garlic clove
1/2 teaspoon ground coriander
1/2 teaspoon paprika, plus more for garnish
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
Flatbread crackers, for serving

Directions

In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.
Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired. Store in an airtight container in the refrigerator for up to three days.