When they didn’t have many ingredients to utilize in their mixes, my great grandmother passed down a cake. Get ready to indulge in the most wonderful thing you’ve ever put your lips to.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 2 cups canned kidney beans, drained
- 1 small onion, minced
- ½ cup mayonnaise
- ½ cup sweet pickle relish
- 1 pinch dry mustard
- 1 dash Worcestershire sauce
- ½ teaspoon white horseradish
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Rinse kidney beans; set aside to drain.
- Stir together onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt, and pepper in a medium bowl.
- Gently mix in kidney beans until coated with dressing. Refrigerate until serving.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 9 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 757 mg |
| Sugars | 10 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Every family get together I make it and it’s devoured. My family looks to me to bring it!
Loved it. Brought back memories of a favorite appetizer at a long-closed restaurant. I added a bit of sour cream. No need for crackers. It is good all by itself.
This “New England Bean Dip” was good; however, it had a lot of mayonnaise. I guess I was expecting something like a regular bean dip to use as a sandwich spread or with pita bread (which I did). Next time I make it I will “eye ball” the mayo to suit my own tastes, and I may even try a vegan mayo. Thank you JOJO121864 for sharing your recipe.
No i really followed the recipe precisely and i have made it in the past,i make it for parties as appetizers
Great flavors and perfect texture. Yum!
I wasn’t sure my family would be into this, but surprisingly, even my 17-year-old brother asked to try some and gave it a positive review! They enjoyed it with Triscuits and as a sandwich spread.
This is a very good dip, bean salad, sandwich. Too much dressing though. I usually half the dressing ingredients, only 1 Tbsp of relish, and add extra beans. This is tasty in a pita, or sandwich roll. I will make this again and again.
I love this bean dip that was always a popular appetizer served with crackers here on the North Shore of Massachusetts. Beans are good for you too, right? I am going to make some right now! Thanks JOJO!
I love this dip. This is a great recipe of the classic bean dip. I can’t get enough! Thank you for sharing.
Thank you for the recipe! Its delicious and easy to make. I did not grow up eating this dish so I found it easy to modify because I didn’t have any particular taste expectation. I like to chill the recipe but usually end up eating half of it before it gets in the fridge! Thanks again for this delicious recipe!
Absolutely Delicious! My family just couldn’t get enough of it! I think next I might substitute the mayo with a low-curd cottage cheese and yogurt combo to take away a lot of the fat and calories. You probably won’t even be able to tell the difference with all of the spices. Great recipe!
Love it. Just like you get at the local restaurants. I prefer mine with less relish but overall this is my go-to bean dip recipe.
I was really disappointed by this recipe, considering it was so highly rated. I found the onion was overpowering, even though I used a sweet onion. I cut the relish in half, and it was still too much, the mayo made it too rich, and it was bland. I added some sour cream to reduce the richness and also added some chili powder and tabasco sauce to give it some more flavour. Also, the recipe did not say to make in the processor, so initially the beans were whole, but obviously that doesn’t make much of a dip. After all my changes, it is edible, but I still wouldn’t make it again. Sorry!
Made it this weekend! It was awesome i would suggest making it a day before eating it.
I enjoyed this and thought it was different. Made exactly as stated.
We’re from Ipswich Mass and this is as good as the Hart House Bean Dip – or Bells Market Bean Dip – which turned into Star Market. Eat this with Triscuits and it’s a meal.
I have made this a number of times and I love it. It’s so simple. Followed the recipe exactly and it came out awesome.
Excellent recipe!! I did add more horseradish, only because I love the taste, approx. 1 good heaping teaspoon full. I did taste the dip approx. 4 hours after chilling and thought it was a little bland. I let it chill overnight as other reviewers suggested and the flavors were more pronounced and it was nearly perfect. The only thing that I think I will do differently next time is not to add the full amount of sweet relish, it was a little too pronounced for my taste (just a personal preference). Thanks for the recipe.
I grew up in New England and although I never ate this New England Bean Dip myself my Dad used to make it all the time. We just gathered in the Berkshires for my Mom’s Birthday and since she had fond memories of this dip I decided to make it. All the comments about this being a New England favorite at restaurants around the Boston area sparked my interest. This was served at the Continental restaurant and my parents knew the owner who shared the recipe with my Dad. It was a big hit and brought back lot’s of nostalgia. Very easy to pull together! Serve on a nice platter with a large variety of crackers.
This is a keeper! Just like Jimmy Allenhersts Restaurant in Peabody Ma. I doubled the horsraddish for more of a kick. Delicious and Super easy!!!
Awesome with Triscuits Crackers! This is a Boston area favorite!