Food & Cooking Recipes Appetizers Coriander-Chile Pinto Bean Dip 3.0 (30) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 5 mins Servings: 6 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 ½ teaspoon ground coriander ½ teaspoon paprika, plus more for garnish ⅛ 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. Rate it Print