Orange Bean Dip


Of course we’re serving this orange dip with orange vegetables! But feel free to put out any crisp dippables you like. Add whole-wheat crackers and you’ve got a yummy lunch.

kitchen gear

  • Can opener
  • Food Processor (adult needed)
  • Measuring cup
  • Measuring spoons
  • Rubber spatula
  • Serving bowl



  • 1 (19-ounce) can dark red kidney beans, drained and rinsed
  • 2 cloves garlic, peeled
  • 1⁄2 teaspoon ground cumin
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 cup orange juice
  • 1⁄4 teaspoon chili powder
  • 2 tablespoons chopped fresh cilantro, plus extra for garnish
  • Vegetables for serving: carrot sticks, bell pepper strips, cherry tomatoes



  • Put the beans, garlic, cumin, and salt in a food processor fitted with a steel blade and put the top on tightly. Process until smooth.
  • Add the orange juice, chili powder, and cilantro and process again until smooth. Taste the dip, and add more of anything if it needs it.
  • Using the spatula, scrape out the dip into a serving bowl.
  • Cover and refrigerate up to three days or serve immediately garnished with extra cilantro.


Variation: Substitute any kind of bean for the dark red kidneys. 

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