- 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
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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!