MUD SLIDE DIP

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Although it might be a stretch of the imagination, we gave weather-related names to the dip served with veggies for the theme party. The sandy color of the bean dip inspired its new "natural" identity. -Ndara Pike, Tempe, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/3 cups.

Number Of Ingredients 12

1 medium onion, finely chopped
2 tablespoons canola oil
1/2 cup water
1 egg
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 cup mayonnaise
5 medium carrots, julienned
2 cups fresh broccoli florets
2 cups fresh cauliflowerets

Steps:

  • In a saucepan, saute onion in oil until tender. Place water, egg and beans in a blender or food processor; cover and process until smooth. Add to onion. Stir in chili powder, salt and garlic salt. Bring to a boil, stirring frequently. , Cook and stir for 2 minutes or until thickened. Remove from the heat. When cool, stir in mayonnaise. Chill. Serve with carrots, broccoli and cauliflower. Store dip in the refrigerator.

Nutrition Facts :

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