BAKED ASPARAGUS DIP
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. This cheesy asparagus dip fits the bill. -Sandra Baratka, Phillips, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.
Nutrition Facts : Calories 120 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
ASPARAGUS GUACAMOLE
A delicious, lighter version of traditional guac. with a lot less fat!
Provided by A C
Categories Other Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. Place the asparagus in a pot with enough water to cover the asparagus. Bring to a boil, and cook 5 - 6 minutes, until tender but firm. Drain, and rinse with cold water. Remove as much excess water as possible.
- 2. Place the asparagus, salsa, cilantro, cream cheese, garlic, lime juice, green onions, salt and pepper in a food processor or blender, and process to desired consistency - I set mine to puree. Refrigerate 1 hour, or until chilled, before serving.
ASPARAGUS GUACAMOLE
To trim down traditional guacamole, I experimented with asparagus instead. My husband and our three hungry sons say this chunky low-fat version is as tasty as the original. I love the guilt-free dipping. -Judi Hammer of Litilz, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain; , Place asparagus in a blender. Add onion and garlic; cover and process until smooth. , In a small bowl, combine the tomato, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS GUACAMOLE
Guacamole without the fatty avocado.
Provided by PEABOY
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
- Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.
Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.4 g, Fat 0.2 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 199.2 mg, Sugar 3.1 g
ASPARAGUS WITH GARLIC DIP
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Trim 3 bunches asparagus; peel the bottoms. Boil until tender, 4 to 5 minutes; drain and cool. Peel the cloves from 4 heads garlic and cook in 1/2 cup olive oil over low heat until soft, 30 minutes. Drain, reserving the oil. Puree the garlic with 2 tablespoons lemon juice, 1 teaspoon mayonnaise, 1 1/2 teaspoons sugar, 1 teaspoon dijon mustard and 1/4 cup water. Blend in 1/4 cup of the garlic oil. Season with salt, pepper and chopped chives; serve with the asparagus.
ASPARAGUS GUACAMOLE
What a great twist on regular guacamole! You could use sour cream instead pf plain yogurt. Feel free to experiment! Have fun!
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine asparagus and water in a 2 quart saucepan.
- Bring to a boil over medium high heat. Cover and reduce heat to medium-low.
- Simmer 8 to 10 minutes or until tender.
- Rinse with cold water; drain.
- Blot asparagus with a paper towel to remove excess moisture.
- Combine asparagus, yogurt and lemon juice in food processor or blender.
- Process till smooth.
- In a medium mixing bowl, combine asparagus mixture and remaining ingredients.
- Chill, if desired.
- Serve with raw veggies or tortilla chips.
- Enjoy!
Nutrition Facts : Calories 13.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 56.3, Carbohydrate 2.5, Fiber 1, Sugar 0.9, Protein 1.2
ASPARAGUS GUACAMOLE
An alternative veggie accoutrement to your traditional holiday feast -- spread this delicious dip on bread during your Easter meal, or spice up a piece of matzo during the Passover holidays.(from weightwatchers.ca)
Provided by Nat Da Brat
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of water to boil.
- Add asparagus and cook until tender, about 10 minutes.
- Drain.
- Place asparagus into food processor and purée until smooth.
- Stir in remaining ingredients and serve.
- Yields 1/4 cup per serving.
Nutrition Facts : Calories 22.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.5, Sodium 55.2, Carbohydrate 3.6, Fiber 1.5, Sugar 1.1, Protein 1.8
ASPARAGUS GUACAMOLE
Steps:
- 1. Place 1/2 inch of water and asparagus in a saucepan. Bring to a boil. Reduce heat, cover and simmer for 5 minutes or until tender. 2. Drain, place asparagus in a blender or food processor. Add onion and garlic. Cover and process until smooth. 3. In a bowl, combine tomato, mayo, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in asparagus mixture until blended. 4. Serve with vegetables and chips.
ASPARAGUS 'GUACAMOLE'
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Wash asparagus, snap off the ends and simmer in water until tender, about 20 minutes. Drain and allow to cool. Cut off the tips and reserve them.
- Cut the spears into half-inch pieces and process to a smooth puree in a blender or food processor.
- Fold in remaining ingredients. Either fold in the tips or use them to garnish the dip. Serve with corn chips or cut raw vegetables.
ASPARAGUS GUACAMOLE AND CHIPS
Categories Food Processor Onion Tomato Cocktail Party Super Bowl Low Fat Vegetarian Yogurt Asparagus Avocado Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat broiler. Wearing rubber gloves to protect your skin, rub chile with oil; broil 5 minutes, turning with tongs so all sides get charred. Transfer to a plastic bag, seal and set aside to steam 10 minutes. Remove stem, skin and seeds from chile and dice. Set aside. (Remove gloves only when you are finished handling the chile.) Fill medium sauté pan halfway with water and bring to a boil. Prepare a medium-sized bowl of ice water. Place asparagus spears into boiling water 3 to 4 minutes or until just tender. Remove and plunge spears into ice water to halt cooking and preserve color. When cool, remove, dry thoroughly and chop into 1-inch pieces. Transfer to blender or food processor, add yogurt and avocado and process until smooth. Transfer to a mixing bowl and stir in remaining ingredients (except chips). Serve with baked tortilla chips.
ASPARAGUS GUACAMOLE DIP W. W. POINTS PLUS 1 RECIPE - (4.4/5)
Provided by Bettybug
Number Of Ingredients 10
Steps:
- •Place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain; •Place asparagus in a blender. Add onion and garlic; cover and process until smooth. •In a small bowl, combine the tomato, lemon juice, salt, chili and ground pepper. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving. Yield: 2 cups.
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