Coriander-Chile Pinto Bean Dip

Prep Time:
5 mins
Total Time:
5 mins

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


  • 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

  • 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.

Related Articles