- 20 ounces fresh asparagus spears, tough parts removed
- 8 ounces cream cheese, softened
- 2 to 4 ounces sour cream, room temperature
- 2 tablespoons white onion, chopped
- 2 teaspoons fresh lemon or orange juice
- 1 teaspoon garlic, minced
- ¼ teaspoon coarse salt
- pinch of ground black pepper
- ¼ cup Parmesan cheese, grated (optional)
- Cook asparagus spears in boiling water for 3 to 5 minutes or until tender. Immediately remove from boiling water and plunge into cold water to stop the cooking. Roughly chop asparagus and set aside.
- Combine cream cheese, sour cream, onion, lemon or orange juice, garlic, salt and pepper in a food processor. Pulse until blended. Add chopped asparagus and pulse until desired consistency is achieved. Shorter processing time means that dip is chunky. If you prefer a smooth dip, pulse for another 3 to 5 minutes or until mixture nearly resembles a puree.
- Spoon into a dip bowl and sprinkle with parmesan cheese, if desired.
- Make this dip a “meal” in itself by following the steps in processing cream cheese mixture. Spoon into a microwave-safe container or bowl. Add roughly chopped asparagus and sprinkle with parmesan cheese. Microwave on high for 2 to 3 minutes or so until cheese is melted and “meal” is thoroughly heated. Serve with crusty bread slices as filling or topping.
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