Reviewed: Sep. 18, 2011

Absolutely Delicious! My family just couldn't get enough of it! I think next I might substitute the mayo with a low-curd cottage cheese and yogurt combo to take away a lot of the fat and calories. You probably won't even be able to tell the difference with all of the spices. Great recipe!

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Reviewer:

Jacky

Reviewed: Jul. 29, 2011

Love it. Just like you get at the local restaurants. I prefer mine with less relish but overall this is my go-to bean dip recipe.

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1 user found this review helpful

Reviewer:

Virtual Dynamo

Cooking Level: Expert

Living In: Salisbury, Massachusetts, USA

Reviewed: Jul. 22, 2011

I was really disappointed by this recipe, considering it was so highly rated. I found the onion was overpowering, even though I used a sweet onion. I cut the relish in half, and it was still too much, the mayo made it too rich, and it was bland. I added some sour cream to reduce the richness and also added some chili powder and tabasco sauce to give it some more flavour. Also, the recipe did not say to make in the processor, so initially the beans were whole, but obviously that doesn't make much of a dip. After all my changes, it is edible, but I still wouldn't make it again. Sorry!

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Reviewer:

Rochelle

Reviewed: Jul. 18, 2011

Made it this weekend! It was awesome i would suggest making it a day before eating it.

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Reviewer:

hdriscoll31

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Jan. 22, 2011

I enjoyed this and thought it was different. Made exactly as stated.

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Dec. 20, 2010

We're from Ipswich Mass and this is as good as the Hart House Bean Dip - or Bells Market Bean Dip - which turned into Star Market. Eat this with Triscuits and it's a meal.

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Reviewer:

gjd

Reviewed: Jul. 18, 2010

I have made this a number of times and I love it. It's so simple. Followed the recipe exactly and it came out awesome.

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Reviewer:

dixingirl

Reviewed: May 8, 2010

I love this dip. This is a great recipe of the classic bean dip. I can't get enough! Thank you for sharing.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Feb. 14, 2010

Excellent recipe!! I did add more horseradish, only because I love the taste, approx. 1 good heaping teaspoon full. I did taste the dip approx. 4 hours after chilling and thought it was a little bland. I let it chill overnight as other reviewers suggested and the flavors were more pronounced and it was nearly perfect. The only thing that I think I will do differently next time is not to add the full amount of sweet relish, it was a little too pronounced for my taste (just a personal preference). Thanks for the recipe.

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Reviewer:

2CatsandMe

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Chicago, Illinois, USA

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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4 users found this review helpful