Instructions: 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 refrigerator.

Yield: "2 1/3 cups"

NOTES : 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 of Tempe, Arizona.

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