Thursday, July 1, 2010

Snappy Asparagus Dip

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

1 comment:

Mel said...

This sounds good.