Baked Asparagus Dip

Savour a rich, velvety dip made with baked asparagus that is bursting with earthy, fresh flavours and aromatic spices. 

– 8 oz cream cheese  – 14 oz asparagus stalk – 1 ½ teaspoon fresh garlic  – 2 tablespoon brown onion  – 1 tablespoon Dijon mustard – ¼ teaspoon red pepper flake – salt to taste – black pepper to taste – ⅓ cup parmesan cheesec



Water in a medium saucepot should boil. While the water heats up, snap or knife the asparagus stalks' woody ends. 

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Add stalks to boiling water and simmer low for 3–4 minutes. Preparing asparagus in advance is easiest with a steamer. Create an ice bath.  

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Allow asparagus to cool and stop cooking. Blend or process parmesan, garlic, salt, onion, and cream cheese. Pulse to puree and cream all ingredients.  

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Add asparagus and pulse until smooth or chunky. Sprinkle more parmesan cheese over the mixture in a smaller cast iron or baking dish.  

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Bake at 350 degrees Fahrenheit for 10 minutes until dip bubbles and top turns golden brown. After baking, let cool and serve with your favourite dippers. 

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