Hot Asparagus Dip

Name: Hot Asparagus Dip
Yield: yields 3 to 4 cups
Ingredients: Two 12-ounce cans asparagus spears; 1 1/2 cups mayonnaise; 1 1/2 cups freshly grated Parmesan cheese, plus additional for sprinkling; 2 cloves garlic, chopped; Salt and pepper to taste

December 14, 2011

Recipe information

Yield
yields 3 to 4 cups

Ingredients

Two 12-ounce cans asparagus spears

1 1/2 cups mayonnaise

1 1/2 cups freshly grated Parmesan cheese, plus additional for sprinkling

2 cloves garlic, chopped

Salt and pepper to taste

Preparation

Preheat oven to 350 degrees. Drain and chop asparagus. Add to remaining ingredients and mix; pour into baking dish. Bake for 20 to 25 minutes until slightly brown and bubbly. Remove from oven and sprinkle with additional Parmesan cheese. Serve hot with lightly toasted French bread rounds.

Paula Deen's Kitchen Classics