I think part of the problem with the recipe is that the directions aren't clear. It should state that you need to make a roux first. I knew enough to do that, but even then it was basically soup when I poured it into the baking dish. It did thicken up during the cooking, so I was pleased. It had kind of a mealy texture, and I think it would have been pretty flavorless if I hadn't added a shake each of garlic powder, onion powder and dried mustard. It was edible and tasted okay, so I am giving it three stars. I am going to keep looking for a recipe I really like, though, and I will not make it again.

Reviewed On: Nov. 27, 2009

I used vegetarian vegetable stock instead of chicken broth because I wanted my vegetarian guests to be able to partake. I just wanted to let others know that the recipe is still good with this change. I will make this often, and I will try it with the chicken broth next time.

Reviewed On: Dec. 16, 2008

I have lived in New Englad all my life and got tired of spending top dollar at specialty food shops to buy this delicious snack. I made a few modifications to try to copy the recipe that I am familiar with; I omitted the onion and used red pepper relish instead of pickle relish. With these two modifications, the dip was exactly what I am used to for New England Bean Dip. For a while I had been reticent to try a mayonnaise-based recipe because the dip doesn't have a mayo flavor at all, but I am glad I finally gave it a try. Thanks for sharing the recipe!

Reviewed On: Apr. 9, 2008