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Got help w/PotRoast, onto Bean Dip

onlytwomuses Jan 31, 2007 01:18 PM

as a kid my aunt served this bean dip It was not like onion dip or refried beans-texture, it was more "loose" w/ whole red kidney beans. Sort of the consistency of large curd cottagecheese maybe more liquidy. Remember it as pinkish color, could be wrong, but it was really good on toasted bread/crackers. Sound familiar to anyone? Recipes?

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    FlavoursGal RE: onlytwomuses Jan 31, 2007 01:19 PM

    Was it very garlicky and horseradishy?

    1. onlytwomuses RE: onlytwomuses Jan 31, 2007 01:21 PM

      Maybe garlicky I dont remember horseradishy so if it was not very Definite "tang" tho..

      1. thegolferbitch RE: onlytwomuses Jan 31, 2007 01:28 PM

        HEY I know this dip that Flavours Gal is talking about....they used to serve something might like that at the old Captain Chris restaurant on the river in Haverhill. It's "New England Bean Dip"...a cold dip, right?

        1 Reply
        1. re: thegolferbitch
          FlavoursGal RE: thegolferbitch Jan 31, 2007 01:32 PM

          Yes!!! It used to be served at The Lincoln Inn near Burlington, VT. A cold dip, mayo-based, really, really good!

        2. onlytwomuses RE: onlytwomuses Jan 31, 2007 01:30 PM

          Yes it was cold.

          3 Replies
          1. re: onlytwomuses
            FlavoursGal RE: onlytwomuses Jan 31, 2007 01:38 PM

            If it's the one I'm thinking about, I just found a recipe on allrecipes.com. I don't recall it having sweet relish, though. I'd leave it out.


            Thanks for putting a name to this, golferbitch. I'm going to make a batch tomorrow. Haven't had this in years and years (The Lincoln Inn closed up about 25 years ago!).

            1. re: FlavoursGal
              thegolferbitch RE: FlavoursGal Feb 1, 2007 05:57 AM

              I had the name but not the recipe...good job! I know what I'm going to eat (among dozens of things) Superbowl Sunday.

              1. re: thegolferbitch
                FlavoursGal RE: thegolferbitch Feb 1, 2007 06:39 AM

                I just re-read the recipe, and one additional change I'll make is to use freshly pureed garlic instead of the garlic powder.

                UPDATE: I just made the recipe. I'll tweak it a bit once it's been in the fridge for a few hours. Next time I'll cut down on the onion.

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            Pegmeister RE: onlytwomuses Feb 1, 2007 08:20 AM

            Just wondering, did you use the relish? I had a similar dip at Mame's in Meredith, NH and tried to duplicate it without much success. I thought it tasted like it was made with Hanover 3 Bean Dip and went with that.

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