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Creamy baked asparagus dip made with asparagus, Parmesan, and yogurt, served warm for dipping.

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American
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.
Keyword Annette Reeder recipe, asparagus dip recipe, baked asparagus dip, easy dip recipe, healthy appetizer,, Healthy Treasures Cookbook