Most Friday nights you can find some neighbors in my kitchen (and some neighborhood kids of all ages in various rooms in the house), kids generally feast on chips and salsa and pizza, but whomever is in the kitchen is looking for a signature cocktail and a tasty app.
Today felt like Fall. Today’s signature cocktail was apple cider with some dark Puerto Rican rum. Yum. Today’s signature app was red bean dip. For those of you who don’t live in New England, red bean dip is often served at Really New England restaurants (those with lobster specials, early bird specials, and lots of blue hairs). The red bean dip is great with Wheat Thins® — and all those red beans pack quite the protein punch!
Red bean dip
1 can red kidney beans, drained, rinsed
¼ c ketchup
¼ c relish, drained, squeezed dry
½ t dry mustard
2 T horseradish
2 t worcestershire sauce
Mix all ingredients together. Refrigerate at least 3o minutes. Serve with Wheat Thins®. Even better the next day.
I have been wanting to make this for ages and finally did. Last minute we decided to have friends over for Pizza (Friday in Lent) and I needed a meatless appetizer. We all enjoyed it, Kathy loved it, she's a bean freak:) We dubbed it "Poor Man's (or Winter) Shrimp Cocktail! We had lots of laughs and great company:)
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