Bean Dip
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Yield: 2 cups
I found this recipe as an appetizer in a New England Restaurant.Ingredients:
2 cups red kidney beans (washed & drained)1 medium onion
1 large green pepper
1/4 cup ketchup
1/4 cup mayonnaise
1/4 cup pickle relish
dash dry mustard
dash Worcestershire sauce
1 teaspoon horseradish
1 clove garlic
salt & pepper
6 or 7 ounces cottage cheese
Instructions:
Mix first 10 ingredients in a blender. Fold in beans and cottage cheese.Refrigerate overnight. Best left to sit for a couple of days.
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