Mud Slide Dip Recipe
Mud Slide Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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. Yield: 2-1/3 cups.
Originally published as Mud Slide Dip in Taste of Home April/May 2000, p37

  • 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
  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.
Originally published as Mud Slide Dip in Taste of Home April/May 2000, p37

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DanielleShingle User ID: 2889778 52455
Reviewed Jun. 1, 2009

"The dip is good, but I think it might need a little garlic."

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