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Baked Asparagus Dip

Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese—two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. —Sandra Baratka, Phillips, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 2 cups


  • 1 pound diced cooked fresh asparagus, drained
  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise
  • Baked pita chips


  • In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.
Nutrition Facts
2 tablespoons: 120 calories, 11g fat (2g saturated fat), 5mg cholesterol, 162mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.

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Average Rating:
  • amygattuso
    Aug 12, 2019

    Made for my family and they loved it. I don’t like mushy asparagus so I didn’t cook mine first, I just put the raw asparagus in the dip and it was delicious!

  • Michelle
    Jun 29, 2019

    Absolutely wonderful! So easy and my husband loves it. I make this as written other than I usually use more than 1 cup of cheese.

  • Appy_Girl
    Jun 13, 2018

    I used some Cream Cheese as another reviewer suggested. I also added some garlic, shallot and some of our favorite herbs. Herbs de Provence. Super rich and yummy. I served ours on Toasted garlic Bread. Very nice suggestions for this friendly little recipe.VFE.

  • pete00890
    May 22, 2012

    Such a nice recipe!!

  • administrator
    May 9, 2011

    No comment left

  • may6betatest2
    May 6, 2011

    No comment left

  • ventling
    Oct 9, 2010

    I added two Tablespoons of Mrs. Dash, and 1 Teaspoon of garlic powder to the recipe. It is very flavorful this way!

  • j.butler1
    Jan 23, 2010

    I have used the Parmesan, mayo "with onion" as a baked on toast rounds. I think maybe the onion and some cream cheese "added" as another suggested would make this good.

  • Cookin4MyFam
    Oct 19, 2009

    No comment left

  • darbrown
    Apr 5, 2009

    No comment left