Hot Asparagus Dip
this recipe is from Paula Deen The Lady & Sons Savannah Country Cookbook
2 cans of asparagus spears, drain well then chop
1 1/2 cups mayonaisse
1 1/2 cups grated parmesan cheese plus more for sprinkling on top
2 cloves chopped garlic
salt & pepper to taste
Preheat oven to 350 degrees.
Mix all ingredients together. Place in a baking dish. Bake for 20 - 25 mnutes til brown & bubbly.
Remove from oven & sprinkle with more cheese.Serve hot with lightly toasted French bread rounds.
* This is DELICIOUS! When I made it I used 3 garlic cloves & did not add salt & pepper (I think parmesan is salty enough, I may even cut back on the amount of cheese next time I make it)
I did not use it as a dip, I spread it on small loaves of French bread for roast beef & sauteed onion sandwiches.
Looking for kid friendly recipes? Stop by my baby blog Heir to the Hovel.
Where do I try my recipes? At The Enchanted Hovel.