Creamy, cheesy, and full of savory flavor, this Baked Asparagus Dip is a simple and nourishing appetizer that highlights the natural taste of asparagus. Warm, comforting, and easy to prepare, it’s perfect for gatherings, holiday tables, or a healthy snack served with crackers, fresh vegetables, or toasted bread.
This recipe comes from Annette Reeder’s Healthy Treasures Cookbook, a collection of wholesome, family-friendly recipes made with simple, nourishing ingredients.
Step by Step video
INGREDIENTS:
- 1 pound (454 grams) diced cooked fresh asparagus – drained
- 1 cup (240 ml) grated fresh Parmesan cheese
- 1 cup (240 ml) yougurt
- Salt and Pepper to taste
INSTRUCTIONS:
1.Preheat the oven to 375°F (190°C).
2. Wash the asparagus and trim off the tough woody ends. Discard the ends and chop the remaining asparagus into small pieces.
3. Bring a pot of water to a boil. Add the chopped asparagus and cook until tender, about 3–5 minutes. Drain well and allow to cool slightly.
4. Place the cooked asparagus, 1 cup of shreded Parmesan cheese, 1 cup yogurt, in a blender or food processor.
5.Blend until the mixture is smooth and creamy.
6.Transfer the mixture to an oven-safe baking dish or casserole dish.
7.Bake for 20 minutes, or until the dip is heated through and lightly golden on top.
8.Remove from the oven and let cool for a few minutes before serving.
Serving Suggestions
Serve warm with sliced bread, crackers, tortilla chips, or fresh vegetables for dipping.
Frequently Asked Questions
Can I use frozen asparagus instead of fresh?
Yes. Thaw and drain the asparagus well before using it to prevent excess moisture in the dip.
Can I make this dip ahead of time?
Absolutely. Prepare the dip mixture, cover, and refrigerate for up to 24 hours before baking. Bake just before serving.
What type of yogurt works best?
Plain yogurt works best. Greek yogurt can also be used for a thicker, creamier texture.
Can I substitute another cheese for Parmesan?
Yes. Romano, Asiago, or a blend of your favorite cheeses can be used, though Parmesan provides the classic flavor.
How do I store leftovers?
Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Can I reheat the dip?
Yes. Reheat in a 350°F oven until warmed through, or microwave individual portions as needed.
What should I serve with Baked Asparagus Dip?
This dip pairs well with sliced bread, crackers, tortilla chips, pita chips, or fresh vegetables such as carrots, celery, and bell peppers.
Can I add other seasonings?
Certainly. Garlic powder, onion powder, fresh herbs, or a pinch of red pepper flakes can add extra flavor.
How do I know when the dip is done baking?
The dip is ready when it is hot throughout, slightly bubbly around the edges, and lightly golden on top.
Can I make this recipe gluten-free?
Yes. The dip itself is naturally gluten-free. Simply serve it with gluten-free crackers, chips, or vegetables.
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BAKED ASPARAGUS DIP
Ingredients
- 1 pound 454 grams diced cooked fresh asparagus – drained
- 1 cup 240 ml grated fresh Parmesan cheese
- 1 cup 240 ml yougurt
- Salt and Pepper to taste
Instructions
- INSTRUCTIONS:
- Preheat the oven to 375°F (190°C).
- Wash the asparagus and trim off the tough woody ends. Discard the ends and chop the remaining asparagus into small pieces.
- Bring a pot of water to a boil. Add the chopped asparagus and cook until tender, about 3–5 minutes. Drain well and allow to cool slightly.
- Place the cooked asparagus, 1 cup of shreded Parmesan cheese, 1 cup yogurt, in a blender or food processor.
- Blend until the mixture is smooth and creamy.
- Transfer the mixture to an oven-safe baking dish or casserole dish.
- Bake for 20 minutes, or until the dip is heated through and lightly golden on top.
- Remove from the oven and let cool for a few minutes before serving.
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