Ingredients

• 4 cloves garlic, peeled
• 2 Cups cooked pinto beans
• 2 green onions, sliced
• 2 limes, juiced
• 2 Tablespoons olive oil
• ½ teaspoon coriander seeds, ground in mortar and pestle
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons water
• ½ bunch cilantro, chopped

Directions

1. In a small sauté pan, sauté garlic in a small amount of olive oil until golden brown.
2. Add beans, green onions, lime juice, olive oil, garlic, coriander, paprika, cayenne pepper, salt, and pepper to a food processor.
3. Ask students to taste the dip and add or adjust ingredients to their preference.
4. Add water and process until very smooth for about 1 minute.
5. Transfer the bean dip into a bowl and garnish with cilantro.
6. Serve and enjoy!

*Chef’s Choice: Serve with chips or veggies! For a chunkier dip, use a potato masher to mash beans to desired consistency.