New England Bean Dip — an excellent appetizer for any occasion is this New England Bean Dip. It is easy to make and has a low-calorie count so that it won’t ruin your diet. The recipe only takes about 5 minutes of prep time and can be served with crackers or chips. When made, the dip should be refrigerated until ready to serve.
This is the best dip–ever!
If you have ever gone to a restaurant in Saugus, MA. You will so recognize it. It’s from my favorite restaurant growing up, The Continental. It’s so my favorite my parents had my baby shower there.
If you say, oh, I had bean dips, this is so not the one, you can’t even taste the beans in them.
Here is my version of it, since it’s such a long drive, for a dip, although, I think my kids would love to eat there.
They literally walk around and serve appetizers, while you wait for your food. What’s better?
Ingredients In New England Bean Dip
- Kidney Beans
- Minced Onion
- Mayo
- PIckle Relish
- Dry Mustard
- Worcestershire Sauce
- Horseradish
- Garlic Powder
- Salt
- Black Pepper
How To Make New England Bean Dip
Drain the beans.
Then rinse the beans, add them to the bowl
Add the minced onions
Mix in the mayo and sweet pickle relish
Add the rest of the ingredients and mix well
Cover and serve for about 30 minutes, before serving.
MORE HOMEMADE DIP RECIPES:
- HOMEMADE FRENCH ONION DIP
- HOMEMADE BLUE-CHEESE DRESSING
- GREEK YOGURT BBQ SAUCE
- HOW TO MAKE PERFECT GUACAMOLE
- CILANTRO-LIME SOUR CREAM CREMA
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New England Bean Dip — an excellent appetizer for any occasion is this New England Bean Dip. It is easy to make and has a low-calorie count so that it won't ruin your diet. The recipe only takes about 5 minutes of prep time and can be served with crackers or chips. When made, the dip should be refrigerated until ready to serve.
- 2 cups kidney beans drained
- 1/2 cup onions diced
- 1/2 cup mayonnaise
- 1/2 cup pickle relish
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon horseradish
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
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Rinse the beans and then add them to a small mixing bowl.
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Then add the rest of the ingredients.
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Mix well and chill for at least 30 minutes, before you serve.
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Plate, serve, and enjoy!
I grew up in Melrose! I loved this dip back in the day. So much has changed on Rt. 1 but the Continental is still there. Thanks for sharing the recipe.
You can buy this at the Epicurean shop at the century house restaurant!
I remember living this dip when my family had dinners at The Marguery in Ipswich. Don’t let looks fool you. It was addictive. Thanks for the recipe. I’m ready for a little nostalgia.
Honestly one of my best things, about going to the Continental, I loved it so much. Thank you for reading, Laurie (Mass Gal)