Best Asparagus Dip Recipes

BAKED ASPARAGUS DIP

Steps:

• 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.

ASPARAGUS WITH WASABI-MAYONNAISE DIP

Steps:

• Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
• Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
• Serve asparagus with dip.

ASPARAGUS WITH GARLIC DIP

Steps:

• Trim 3 bunches asparagus; peel the bottoms. Boil until tender, 4 to 5 minutes; drain and cool. Peel the cloves from 4 heads garlic and cook in 1/2 cup olive oil over low heat until soft, 30 minutes. Drain, reserving the oil. Puree the garlic with 2 tablespoons lemon juice, 1 teaspoon mayonnaise, 1 1/2 teaspoons sugar, 1 teaspoon dijon mustard and 1/4 cup water. Blend in 1/4 cup of the garlic oil. Season with salt, pepper and chopped chives; serve with the asparagus.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP

Steps:

• Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

ASPARAGUS WITH HORSERADISH DIP

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until crisp-tender, 2-4 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the remaining ingredients. Serve with asparagus.

ASPARAGUS FRIES WITH SOUR CREAM AND CHIVE DIP

Steps:

• For the sour cream and chive dip: Whisk together the sour cream, mayonnaise, chives, garlic, lemon zest and juice and a pinch each of salt and pepper in a medium bowl. You can make this up to 2 days before as it gets better tasting with time.
• For the asparagus tempura: Fill a 9- to 11-inch saucepan, large pot or large Dutch oven with about 4 inches of oil. Heat over medium-high heat until a deep-fry thermometer inserted in the oil reaches 350 to 360 degrees F. Set a wire rack inside a rimmed baking sheet.
• Whisk the flour, cornstarch and baking soda together in a large bowl. Transfer half of the of the flour mixture to a second large bowl. Keep the club soda nearby, but don't make the batter until you're ready to fry.
• Create an assembly line from left to right: the asparagus, one bowl of flour mixture for dredging and the second bowl of flour mixture that will become your tempura batter.
• When you're ready to fry, stir the club soda into the second bowl of flour.
• To fry, use your fingers to dip 2 to 3 asparagus spears into the dredging flour, shake off the excess, then dip in the batter. Lay or slide the coated asparagus into the hot oil and deep-fry until golden, about 3 minutes, turning it in the oil for even cooking. Lift the cooked asparagus with tongs or a spider and let excess oil drip back into the pan before transferring to the prepared wire rack. Skim the surface of the oil occasionally to keep it clean and to fish out stray crispy tempura bits.
• Bring the oil back to 350 to 360 degrees F between batches. Stir the batter to keep it from separating, then repeat with the remaining asparagus. Serve the fries immediately with the dip.

COLD ASPARAGUS WITH CURRY DIP

Steps:

• Bring a pot of lightly salted water to a boil. Add asparagus, and cook for about 7 minutes, until bright green. Remove to a bowl of ice water to cool. Drain and set aside.
• In a medium bowl, stir together the mayonnaise, sour cream and curry powder. Transfer to a nice serving dish, and serve with chilled asparagus.

HOT ASPARAGUS DIP

Steps:

• Drain and mash asparagus.
• Mix with remaining ingredients.
• Pour into round baking dish and bake at 350 degrees until slightly browned and bubbling, about 20-30 minutes.
• Serve hot with crackers or large corn chips.

ASPARAGUS WITH WASABI-MAYONNAISE DIP

Steps:

• Blanch the asparagus in 2 batches in a large saucepan of boiling salted water for 1 minute.
• Move to a colander and rinse under cold running water to stop it from cooking.
• Drain well and pat dry.
• Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
• Serve asparagus with dip.
• This dip is also good as a spread for sandwiches and as a topping for cooked veggies! Enjoy!

SUPER EASY DIP FOR ARTICHOKES OR ASPARAGUS

Steps:

• Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

ASPARAGUS, CUCUMBER, AND SUGAR SNAP PEAS WITH HERB GARLIC DIP

Steps:

• Make dip
• In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, at least 8 hours and up to 1 day. Discard liquid in bowl and in a food processor pulse yogurt with remaining dip ingredients and salt and pepper to taste until herbs are finely chopped and yogurt is pale green. Dip may be made 1 day ahead and chilled, covered.
• Have ready a bowl of ice and cold water. Trim asparagus and peas. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds. Drain peas in a sieve and plunge into ice water to stop cooking. Drain peas well and pat dry. Asparagus and peas may be blanched 1 day ahead and chilled in a sealable plastic bag. Cut cucumbers lengthwise into spears.
• Drizzle oil over dip and serve with vegetables.

BAKED ASPARAGUS DIP

Steps:

• Steam or microwave asparagus until soft. Process in food processor, leaving some texture. Blend with remaining ingredients. Bake at 350 degrees F for about 15 minutes or until hot and bubbly.

ASPARAGUS DIP

Steps:

• Place the drained asparagus, cream cheese, sour cream, mayonnaise and chilli sauce in a food processor and process until smooth.
• Spoon the dip into a serving bowl and serve with savoury biscuits.

SUNNY'S BEER BATTERED MOROCCAN ASPARAGUS WITH DIP

Steps:

• Add 1 cup of the flour to each baking dish. Set one aside for your dredging station. In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk. Slowly stir in the beer until the batter thickens to a pancake consistency. If there is a sip of beer leftover, don't waste it, drink it! Rest the batter for 5 minutes.
• Fill a large pot 3- to 4-inches deep with oil and heat until a deep-fry thermometer reaches 350 degrees F. To fry, first dredge the asparagus in the flour, then shake off lightly and run through the batter. Immediately and gently lower the asparagus into the oil. Fry until the batter is golden brown, about 5 minutes. Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil. Remove to a paper-towel-lined plate and sprinkle with salt. Repeat for the remaining asparagus. Serve warm with the chilled Moroccan Spice Dip.
• In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend. Taste the dip and season with a pinch of salt, if needed. Refrigerate until ready to serve.

ASPARAGUS WITH YOGURT DIP

Steps:

• In a bowl, combine 1/2 cup plain, low-fat yogurt, 1 tablespoon chopped fresh mint leaves, and 1 teaspoon fresh lemon juice. Season with salt and pepper. Serve chilled steamed asparagus with dip.

GRILLED ASPARAGUS WITH SWEET AND SPICY DIP

Steps:

• Heat gas or charcoal grill. In small bowl, mix chili sauce and preserves; set aside.
• Place asparagus in grill basket (grill "wok"). Brush asparagus with oil; sprinkle with garlic-pepper blend.
• Place grill basket on grill over high heat. Cover grill; cook 5 to 8 minutes, turning once with tongs, until tender and slightly charred.
• Serve asparagus with dip.

CRUNCHY BAKED ASPARAGUS FRIES WITH LEMON SRIRACHA DIP

Steps:

• Preheat oven to 425. Line a baking sheet with parchment paper. In a skillet over medium low heat toast the panko breadcrumbs until lightly golden. Transfer to a plate and add salt. In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a workstation with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs, and baking sheet. Roll an asparagus spear in flour, then egg wash, and then panko crumbs, pressing to adhere. Repeat with remaining asparagus. Place the breaded asparagus on the baking sheet and place in the oven. Bake for 10 minutes until the asparagus is cooked but still crunchy. While the asparagus is baking combine all dipping sauce ingredients and stir to combine.

CRAB AND ASPARAGUS DIP

Steps:

• Heat oven to 375. In medium bowl, mix sour cream, cream cheese and asparagus. Add cheese, onions, horseradish, mustard and crabmeat; mix well.
• Spread evenly in ungreased 1-quart baking dish. Sprinkle with almonds.
• Bake 20 to 25 minutes or until thoroughly heated. Serve warm with crackers.

HOT ASPARAGUS AND ARTICHOKE DIP

Steps:

• Put all ingredients in a bowl and mix all together with electric beaters or mixer. Mix well. Put in a 10 inch oven proof dish. bake at 325 degrees for 30-40 minutes, or until hot and bubbly. best served with Ritz crackers. Note: make sure Artichokes and Asparagus are well strained before adding other ingredients.

ASPARAGUS COB DIP

Steps:

• Mix sour cream, cream cheese, Spring vegetable soup mix& asparagus cuts in a bowel (1 can of Creamed corn& 2-3 rashes of cooked diced bacon can be used instead of asparagus).
• Cut the top of the bread cob.
• Dig out the bread from the cob (use this to dip with later).
• Fill the cob with dip and Replace top of cob (filling can be warmed in microwave first to make cooking time faster).
• Cook in moderate oven until hot and crisp.
• Cut French stick to dip with when cob cooked.