New England style Bean Dip

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This New England style Kidney Bean Dip is zesty, tangy, and perfect for entertaining. Greek yogurt provides a creamy base, while horseradish adds a nice kick.

New England Bean Dip in a blue bowl with crackers in foreground.

I have to thank my Massachusetts friend, Donna, for introducing me to this fantastic appetizer. To be honest, I was a little skeptical at first. While I love a good bean dip, all that I had tried in the past use beans that are blended up with other ingredients. This particular dip keeps the beans intact for a unique texture and flavor.

Donna was incredibly gracious in allowing me to share this recipe with you, and I truly hope that it also becomes a favorite in your home.

You’re definitely going to love that this kidney bean dip is super easy to make. Simply mix all the ingredients together, and store in the fridge until ready to serve.

FAQs:

How long can I store kidney bean dip?

While this dip is best eaten the day it is made, you can store any leftovers in an airtight container in the refrigerator overnight. Just make sure to give the dip a good stir before eating the next day.

Ingredients for Kidney Bean Dip:

Ingredients prepped and portioned on a wood cutting board.

Red kidney beans: A versatile pantry staple.
Greek yogurt: Forms the creamy, tangy base of the dip.
Sweet relish: Use sweet rather than dill relish for this recipe.
Garlic and onion: Add savory flavor to the dip.
Horseradish: Gives the dip a nice kick. Add more or less to your taste.
Worcestershire: Adds a boost of umami flavor.
Seasonings: Salt, pepper, and dry mustard round out the dip’s flavor.

How to Prepare New England Bean Dip:

Rinse and drain 2 cans of red kidney beans. Set aside.
Finely chop the onion, and mince the garlic. Add both to a medium bowl.
Add the remaining ingredients (except the kidney beans) to the bowl, and whisk together.
Pour in the kidney beans, and use the back of a mixing spoon to break some of the beans slightly. Fold the beans into the dressing.
Refrigerate until ready to serve.

Ingredients in stainless steel bowl ready to whisk. — Add ingredients for dressing to bowl.

Whisking dressing ingredients. — Add ingredients for dressing to bowl.

Recipe Tip:

For the best flavor, refrigerate the dip at least 30 minutes before serving.

Serving Suggestions:

Serve with your favorite crackers or crostini.

More Dips to Try:

Red Kidney Bean Dip in a bowl ringed by crackers.

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Ingredient Substitutions:

Red kidney beans: Cannellini beans or black beans could also be used.
Greek yogurt: Sour cream also works well. You could also mix in some mayonnaise, just keep the ratio at ¾ cup total.

Recipe Notes:

These stainless steel bowls nest inside each other for easy storage.

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New England Bean Dip

Yield: 8 servings

Prep Time: 10 minutes

Total Time: 10 minutes

This New England style Kidney Bean Dip is zesty, tangy, and perfect for entertaining. Greek yogurt provides a creamy base, while horseradish adds a nice kick.

Ingredients

¾ cup finely chopped onion
2 small cloves garlic, minced (or 1 large clove)
¾ cup Greek yogurt
½ cup sweet relish
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon pink Himalayan salt
½ teaspoon black pepper
2 15-ounce cans red kidney beans

Instructions

Rinse and drain 2 cans of red kidney beans. Set aside.
Finely chop the onion, and mince the garlic. Add both to a medium bowl.
Add the remaining ingredients (except the kidney beans) to the bowl, and whisk together.
Pour in the kidney beans, and use the back of a mixing spoon to break some of the beans slightly. Fold the beans into the dressing.
Refrigerate until ready to serve.

Notes

For the best flavor, refrigerate the dip at least 30 minutes before serving.