- 1 pound fresh asparagus, trimmed
- 1 cup (8 ounces) sour cream
- 1/2 cup salsa
- Dash lime juice
- Salt and pepper to taste
- Dash cayenne pepper
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and cool.
- In a food processor, puree asparagus until smooth. Stir in the remaining ingredients. Chill. Serve with fresh vegetables and/or tortilla chips. Yield: 2 cups.
Originally published as Snappy Asparagus Dip in Country Woman March/April 1991, p35
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Reviewed May. 30, 2014
"This dip was very blah and disappointing. I have made asparagus dip before and this recipe was not very good. It was easy to make but will not make again."