My "the Marguerie" Bean Dip for Dad

The Marguerie was an upscale restaurant in Ipswich Massachussettes and was done in a beautiful big Victorian age house. I first went there at age 8 and before seated, guests sat in a cozy area where this bean dip and crackers were provided. It burned down when I was a child. Years later in my 20s when I had left home he asked me one holiday if I had a recipe or could find one for this dip. No was the answer. So I set to work re-creating the taste I remembered as a child. Dad adored it, so did we all. I had hit it perfectly and now it just isn't Christmas without this dip. You can scale this recipe down though it is an excellent keeper in the fridge. This is a zippy though not hot dip, dad doesn't "do hot." You can certainly play with the amounts to suit you. I thought this would be far too "mayonnaisey" and it isn't. Enjoy and here is to you dad!

• Ready In: 24 hrs 20 mins
• Serves: 50

Ingredients

• 3  cups mayonnaise
• 3  tablespoons  prepared horseradish, in a jar
• 3 -4  tablespoons  sweet pickle relish, green
• 1  small onion, finely chopped
• 1  teaspoon dry mustard
• 2 (16 ounce) cans red kidney beans, drained and rinsed
•  salt
•  pepper

Directions

1. Cook time is sitting time! Make sure you have rinsed your beans and allowed to dry of all excess water. At times I have mashed a few beans and we all preferred all of the beans left whole. Use prepared horseradish, not horseradish sauce.
2. Mix together all but the beans in a large bowl. Salt and pepper to taste.
3. Stir in the beans.
4. Allow to sit overnight in fridge for flavors to develop and adjust seasonings prior to serving.
5. We love this best on a Triscuit Cracker and have tried it on humdreds of crackers!