Coriander-Chile Pinto Bean Dip

A spicy spin on the white-bean version, this pinto bean dip is surprisingly lean for its creamy texture.
Body+Soul, September Fall 2008
  • Prep Time 5 minutes
  • Total Time 5 minutes
  • Yield Serves 4 to 6
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  • 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.

Cook's Note

Store in an airtight container in the refrigerator for up to 3 days.

Recipe Reviews

Reviews (2)

  • BabyG_Denver 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!

  • Charisse Martinez 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!