New England Bean Dip
Description
The classic New England bean dip served with crackers at Route 1 supper clubs for decades. Red kidney beans, sweet pickle relish, and horseradish, mixed in one bowl in 10 minutes.
Ingredients
- 2 cups red kidney beans, drained and rinsed (about 1½ 15-ounce cans)
- ½ cup onion, finely diced
- ½ cup mayonnaise
- ½ cup sweet pickle relish
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared horseradish
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Drain and rinse the kidney beans well. Add them to a medium mixing bowl and mash with a fork or potato masher, leaving plenty of beans whole for texture.
- Stir in the diced onion, garlic powder, and dry mustard.
- Fold in the mayonnaise, sweet pickle relish, Worcestershire sauce, and horseradish until evenly combined.
- Season with salt and pepper.
- Cover and refrigerate at least 30 minutes, or overnight for the best flavor. Taste and adjust seasoning before serving.
- Serve cold with crackers, chips, or fresh vegetables.
Equipment
- Mixing Bowl
- Potato masher or fork
Notes
Make this a day ahead if you can — the flavor improves significantly overnight. Serve cold; this dip is not meant to be heated.
Nutrition
Serving: 1ServingCalories: 239kcalCarbohydrates: 23gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 690mgPotassium: 289mgFiber: 5gSugar: 7gVitamin A: 264IUVitamin C: 2mgCalcium: 26mgIron: 2mg