New England Bean Dip

I live in New England. This is a creamy bean dip made with red kidney beans. It goes great as an appetizer with crackers. Enjoy!

Original recipe makes 4 servings


2 cups canned kidney beans, drained
1 small onion, minced
1/2 cup mayonnaise
1/2 cup sweet pickle relish
1 pinch dry mustard
1 dash Worcestershire sauce
1/2 teaspoon white horseradish
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

  • PREP

    10 mins


    10 mins


  1. Rinse the kidney beans, and set aside to drain. In a medium bowl, stir together the onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.


Calories: 355 kcal
Carbohydrates: 33.2 g
Cholesterol: 10 mg
Fat: 22.6 g
Fiber: 8.6 g
Protein: 7.6 g
Sodium: 757 mg