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Baked Asparagus Dip Recipe

Baked Asparagus Dip Recipe

Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese—two of the foods my state produces in abundance. —Sandra Baratka, Phillips, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 1 pound diced cooked fresh asparagus, drained
  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise
  • Snack rye bread


  • 1. 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.

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.

Reviews for Baked Asparagus Dip

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Reviewed May. 22, 2012

"Such a nice recipe!!"

Reviewed Oct. 9, 2010

"I added two Tablespoons of Mrs. Dash, and 1 Teaspoon of garlic powder to the recipe. It is very flavorful this way!"

Reviewed Jan. 23, 2010

"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 Apr. 2, 2009

"Try using Garden Herb Cream Cheese in place of some of the mayo!"

Reviewed Apr. 1, 2009

"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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.