1 lb asparagus, trimmed, cooked and pureed
1 cup sour cream
1/2 cup salsa
1/8 teaspoon lime juice
cayenne pepper, salt and pepper to taste
Combine all together, mix well. Cover and refrigerate until chilled. Makes about 2 1/2 cups.
Good with fresh veggies or tortilla chips
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I brought this one somewhere (oh yeah, at the hospital craft show) for a pattern. Hope somebody enjoys these to make as favors. -
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1 comment:
This sounds good.
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