I came up with this idea when I planned on making a hot artichoke and spinach dip but realized that I had 3 cans of asparagus spears (long story, don't ask) in the pantry. They had been sitting there for months with no hopes of being used anytime in the foreseeable future. Why not make the swap, use them up and save a little $ in the process? The results were delicious!
HOT ASPARAGUS AND SPINACH DIP {PRINT THIS RECIPE}
1 - 8 oz. block of cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup finely chopped onion
2 cloves garlic, minced fine
1/3 cup fresh grated Parmesan cheese (plus additional for topping)
2 cans asparagus spears, drained and chopped
10 oz. frozen spinach, thawed and drained
1 tablespoon honey
1 tablespoon Dijon mustard
fresh grated nutmeg to taste
salt and pepper
1 egg beaten
Tortilla chips for dipping
-Combine all ingredients (except the additional cheese for topping) and blend together until well incorporated.
-Pour into a greased casserole dish.
-Sprinkle the top with additional Parmesan cheese and fresh cracked black pepper.
-Bake in a preheated 425 degree oven for 20-25 minutes or until the top is browned and bubbly.
-Cool slightly and serve with your choice of dippers. We used tortilla strips... over and over again :)
Here, this one's for you. Open wide...
I think the flavors in this dip come out more as it's allowed to cool a bit. However, we couldn't wait and started chowing down as soon as it came out of the oven. As I sit and write, I'm thinking that this "dip" would even make a delicious sandwich spread when it's completely cooled. I think I'll give that a try later today and report back :) Anyway, give this recipe a try. I think you'll really enjoy the remake of an old classic and maybe add it to your recipe collection.
Chow for now (LOL, pun intended),
Labels: appetizers and snacks, asparagus, cream cheese, dip, Parmesan cheese spinach
