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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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. Yield: 2-1/3 cups.
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