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Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese...two of the things this state produces in abundance. I come from a long line of farm families and love cooking a lot!
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 259 calories, 25 g fat (5 g saturated fat), 18 mg cholesterol, 340 mg sodium, 3 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Baked Asparagus Dip in Country Extra May 1992, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 22, 2012 by pete00890
Such a nice recipe!!
Reviewed on Oct. 09, 2010 by ventling
I added two Tablespoons of Mrs. Dash, and 1 Teaspoon of garlic powder to the recipe. It is very flavorful this way!
Reviewed on Jan. 23, 2010 by j.butler1
I have used the Parmesan, mayo "with onion" as a baked on toast rounds. I think maybe the onion and some cream cheese "added" as another suggested would make this good.
Reviewed on Apr. 02, 2009 by hahersha
Try using Garden Herb Cream Cheese in place of some of the mayo!
Reviewed on Apr. 01, 2009 by pammyc
I thought this was a little tasteless. It would be better with some herbs-like thyme, garlic or anything with flavor!
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