Reviewed: Sep. 25, 2009

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.

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Julia Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Gilford, New Hampshire, USA

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Reviewed: Sep. 8, 2009

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!!!

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Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

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Reviewed: May 20, 2009

Awesome with Triscuits Crackers! This is a Boston area favorite!

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AUNTIETUTU

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Reviewed: Feb. 2, 2009

My husband made this to take to a Super Bowl party and he was so proud of himself. Hey ... at least it's a vegetable with protein!

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JUDI LEAMING

Cooking Level: Intermediate

Home Town: Chestertown, Maryland, USA

Living In: Dover, Delaware, USA

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Reviewed: Dec. 25, 2008

We have never eaten this as a dip. My dad learned to make this from his dad who learned to make in WW2. We have always eaten it as a bean salad side dish. To make it more filling, diced boiled egg has been added at times. We have also done this with canned pinto beans for a slightly different color and flavor. And we have doubled the recipe with half kidney and half pinto beans. You may have to experiment with relish. The wrong kind can make this too salty or too sweet. I usually leave it out of mine.

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DOUGBENME

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Reviewed: Nov. 4, 2008

very different.I used garlic chips instead of powder,low fat mayo.Wonderful!!Took it to an outing and everyone loved it.Made it again this week for another group.They all want the recipe.Pretty Heart Smart also.Great with SCOOPS.So easy,too.Let sit in refridg at least overnite.Thanks for great recipe.

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gail38

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Reviewed: Nov. 3, 2008

Great, Great, Great. Everyone loved this dip. I added about a 1/2 cup of cottage cheese to it, as that's how I've had it in our local restaurant. Thanks so much for this easy, delicious recipe.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Jul. 9, 2008

We did not like this one! I don't think I have ever given a recipe one star! I was looking forward to this because I love everything in this....but together, no good! Sorry!

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JACKIE2830

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Cheektowaga, New York, USA

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Reviewed: Jun. 23, 2008

I've searched high and low for an outlet that sells this dip. To think I can now MAKE IT! and it's AWESOME! Thank You

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roger620

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Reviewed: May 30, 2008

This is an awesome recipe. It is served at the Continental restaurant in Saugus, MA. We've enjoyed it for years....if you let it sit for at least 24 hours, the flavors are enhanced. It's just great.

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Deka

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Reviewed: Apr. 9, 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!

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ALLYSONJANE

Cooking Level: Intermediate

Home Town: Groveland, Massachusetts, USA

Living In: Haverhill, Massachusetts, USA

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Reviewed: Dec. 26, 2007

I make it with cottage cheese instead of mayo...love it!

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andreapallen

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Reviewed: Nov. 22, 2007

I would almost give it 5, the appearance intially was a bit strange to me...but I ended up mixing it in a blender and it looked much better. I also like the taste better letting it sit overnight in the fridge. Also I thought there was a little too much mayo I ended up adding more beans to the mix to make it thicker. Some of that might be personal preference. More horseradish too! I am from New England and had not had this in years so thanks for the recipe!

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Prljen

Cooking Level: Intermediate

Home Town: Lynn, Massachusetts, USA

Living In: Tustin, California, USA

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Reviewed: Jun. 28, 2007

I guess I have to be the lone dissenter here. :( (Sorry!) I didn't care for this. I kept thinking as I ate it, that it tasted like I meant to make tuna salad and just substitued beans in place of the tuna! Not the taste I was expecting. I am a HUGE bean lover, so I still ate some. I guess it's a different way to get beans in your diet, but I wouldn't serve it at an event.

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JenM

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Reviewed: Jun. 3, 2007

This is an ACE dip recipe. Easy to make with ingredients usually in the pantry/fridge and delish with crackers of any sort. A dip that seems to be surprisingly unknown. I've introduced it at many a potluck, evening get-together. Gotta try it....

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LESLEYPRINCE

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 10, 2006

This is a great easy to do recipe. In the midst of my exams and the Canadian winter I did not want to spend a lot of time making food or venturing out for ingredients. Having most of the ingredients on hand (except relish and horshradish, as well as using fresh garlic instead of powdered, and red onion instead of white) and throwing them all in the food processer I had exam food within 5 minutes with little clean up. The recipe was great even missing some ingredients.

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wlustudentchef

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: Nov. 5, 2006

I really liked this recipe. It was easy and fast and tasted good on Triscut and Ritz crackers. It reminds me of tuna salad without the tuna because I use sweet pickle relish in my tuna salad. This dip wasn't the first thing to disappear at our football get-together (infact was still have about half of it) but everyone said they liked it.

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