Cheesy Asparagus Dip. What is a Labor Day BBQ without a dip? What is a three-day weekend party without an appetizer? Here’s a great way to use the woody ends of asparagus that you might normally throw away and make sure you have that yummy dip for friends & family while they wait for the BBQ grill to do its magic.
Cheesy Asparagus Dip
Serves about 8 people.
Preheat oven to 350°F.
- 1 bunch fresh asparagus (bottoms only)
- 8 ounces softened cream cheese
- 1 cup mayonnaise
- 1 cup grated Comte’ cheese
- 2 cloves grated garlic
- 1 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon lemon pepper
Bend each asparagus and break at the bend. Place the bottoms into a food processor, set aside a few tops, and save the rest of the tops for another meal. No sense in using the best parts of the asparagus for a dip. This is a great way to use the bottoms instead of throwing them away. Place the food processor on low or pulse until asparagus is finely chopped.
Place processed asparagus and remaining ingredients in a large bowl and stir.
Coat baking dish with cooking spray. Place dip into the dish and, if desired, place a few asparagus stalks you may have set aside earlier on top of dip to beautify.
While your delicious asparagus dip bakes, you can enjoy this stalkumentary about the asparagus capital of the world. It’s a great reminder to buy local.
Bake until hot & bubbling. Serve hot with fancy crackers. Happy weekend!
That looks so delicious!
YUM !!!