- 1 pound diced cooked fresh asparagus, drained
- 1 cup grated Parmesan cheese
- 1 cup mayonnaise
- Snack rye bread
- In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 2-cup ovenproof bowl. Bake at 375° for 20 minutes or until heated through. Serve warm with bread. Yield: about 2 cups.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Baked Asparagus Dip
"Such a nice recipe!!"
"I added two Tablespoons of Mrs. Dash, and 1 Teaspoon of garlic powder to the recipe. It is very flavorful this way!"
"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."
"Try using Garden Herb Cream Cheese in place of some of the mayo!"
"I thought this was a little tasteless. It would be better with some herbs-like thyme, garlic or anything with flavor!"