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

Creamy baked asparagus dip made with asparagus, Parmesan, and yogurt, baked until warm and bubbly. A simple, healthy appetizer perfect for dipping.

Course Appetizer, Side Dish

Cuisine American

Keyword Annette Reeder recipe, asparagus dip recipe, baked asparagus dip, easy dip recipe, healthy appetizer,, Healthy Treasures Cookbook

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

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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The post Baked Asparagus Dip – Annette Reeder’s recipe appeared first on Tasty Homemade Recipes.