Coriander-Chile Pinto Bean Dip 
Adapted from Martha Stewart
A spicy spin on the white-bean version, this pinto bean dip is surprisingly lean for its creamy texture.
Prep: 5 minutes
Total: 5 minute
Ingredients
Serves 4 to 6
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
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. Yummy!
Adapted from Martha Stewart
A spicy spin on the white-bean version, this pinto bean dip is surprisingly lean for its creamy texture.
Prep: 5 minutes
Total: 5 minute
Ingredients
Serves 4 to 6
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
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. Yummy!
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