Pinto Bean Dip - Another addition for your Appetiser Recipe File

Pinto Bean Dip
Here’s a treat to serve with drinks
Corn chips or some crispy vege such as celery, radish  to dip in
Appetizer sorted
We needed to whip an appetizer to take out
Had all the ingredients on the pantry and fridge
So I popped into the Epicurious Site
Found this
When completed
It was tasting a little dull so I made a couple of additions, oil, lime and coriander
Those added extras just lifted the dip and it was just great

1 tablespoon olive oil
1/3 cup chopped red onion
1 x 400 gm can pinto beans, rinsed and drained 
2 garlic cloves, chopped
3 tablespoons chopped red bell pepper 
3/4 teaspoon chili powder
1 1/2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
3/4 teaspoon kosher salt, 
1/4 teaspoon freshly ground black pepper,
1 tablespoon chopped coriander
Good squeeze of fresh lime juice
Olive oil

Heat oil in a large skillet over medium.
Add onion and cook until softened, 4–5 minutes.
Add beans, garlic, and bell pepper and cook,
stirring, until softened and warmed through, 4–5 minutes.
Stir in chili powder and cook until fragrant, about 1 minute more.
Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper,
and 1/4 cup water in a food processor,
adding water by the tablespoonful if needed, until smooth.
Add lime juice and chopped coriander
Pour over a slug of olive oil
Whiz again

Taste and adjust seasoning.
Serve warm or at room temperature.