Coriander Chile Pinto Bean Dip Recipes

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PINTO BEAN DIP



Pinto Bean Dip image

Yummy bean dip using the very heart healthy and lean pinto beans. I really like to use this recipe as a healthy alternative to refried beans. Enjoy...

Provided by Ashly1021

Categories     Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 small garlic clove
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika, plus more for garnish
1/8 teaspoon cayenne pepper
1 dash salt and pepper

Steps:

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

Nutrition Facts : Calories 213.6, Fat 7.5, SaturatedFat 1.1, Sodium 1.9, Carbohydrate 28.2, Fiber 9.7, Sugar 0.4, Protein 9.6

PINTO BEAN DIP



Pinto Bean Dip image

Just like the bean dip you buy in the store but a lot less expensive. The heat can be easily controlled.

Provided by PRESIDENTJIM

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 5m

Yield 6

Number Of Ingredients 9

1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon white vinegar
3 slices canned jalapeno pepper
1 teaspoon salt
½ teaspoon white sugar
¼ teaspoon paprika
¼ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper

Steps:

  • Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 7.9 g, Fat 0.4 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 567.1 mg, Sugar 0.2 g

PINTO BEAN DIP



Pinto Bean Dip image

Whenever there's a gathering, friends tell me, "Be sure to bring your bean dip!" With several delightful layers, this is more than a snack-some guests practically make a meal out of it. You'll need big chips to pick up all the scrumptious ingredients. -Claire Rademacher, Whittier, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 25-30 servings.

Number Of Ingredients 14

2 cans (15 ounces each) pinto beans, rinsed and drained
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce
3 ripe avocados, peeled and pitted
4 teaspoons lemon juice
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
1 cup sliced green onions
2 medium tomatoes, chopped
1-1/2 cups shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Tortilla chips

Steps:

  • In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate. , Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. , Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips.

Nutrition Facts :

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