Baked Veggie Dip
New Beginnings
LISA GRENTZ, MS, RDN, CD/LDN, FAND
Spring is the season of new beginnings. As greener, warmer days arrive so will your garden veggies. One iconic spring vegetable is asparagus. Asparagus range in color from green to purple to white. It can be eaten raw, baked, grilled, or steamed. When selecting asparagus, look for firm stalks and compact heads. Snap off the woody ends before cooking and enjoy the spring goodness.
This spring, awaken your tastebuds to the season’s flavors by incorporating your garden harvest into soups, salads, sides, and entrees for a great taste that will get you off to a promising start to spring.
Join us as we renew, refresh, and reinvent one of our favorite spring recipes. This chunky veggie dip is so good scooped up on a cracker, or just eaten off a spoon.
Baked Veggie Dip
Yield: About 2 cups
8-ounches fresh or frozen and thawed asparagus spears, ends trimmed, chopped (about 1 ½ cups)
1 large handfuls baby spinach, roughly chopped
1 small bunch broccoli, chopped (about 1 ¼ cups)
4-ounces cream cheese, softened
¼ cup mayonnaise
2 Tbsp. onion, finely diced
2 tsp. freeze dried chives
½ tsp. garlic powder
1 cup parmesan cheese, shredded, divided
Instructions:
Preheat oven to 375 degrees F.
In a large bowl, mix all ingredients, reserving ¼ cup of the parmesan cheese for later use. Spoon mixture evenly into 8-inch X 8-inch baking dish. Top with remaining cheese. Bake for 25 minutes or until lightly browned. Serve hot with an assortment of crackers.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.