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Under 30 Minutes

Coriander-Chile Pinto Bean Dip

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

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Serves 4 to 6
Coriander-Chile Pinto Bean Dip

Source: Body+Soul, September Fall 2008


  • 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


  1. In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.

  2. 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.

Reviews (3)

  • jbjboling 15 Aug, 2015

    We loved this dip! I had smoky paprika chipotle seasoning and use that. It was great!

  • graeme tucker 2 Apr, 2013

    Not sure what the previous reviewer did incorrectly, but I LOVE this recipe. It is delicious! It's totally easy to make. I use it as a snack at work to get me through the day. Yum!

  • charisse44 3 Jul, 2012

    This recipe was disgusting! It had no flavor. My husband wouldnt even eat it and he eats everything! I took one bite and I had to spit it out! Y-U-C-K!

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