Baked Asparagus Dip (Easy Asparagus Appetizer)
Enjoy a rich and velvety baked asparagus dip that is full of fresh and earthy flavors and aromatic spices. Serve this asparagus appetizer with your favorite party dippers such as crackers, bread, veggie sticks, or tortilla chips.
Ingredients
- 8 oz cream cheese, softened to room temperature
- 14 oz asparagus stalks
- 1 ½ teaspoon fresh garlic, minced
- 2 tablespoon brown onion, diced
- 1 tablespoon Dijon mustard
- ¼ teaspoon red pepper flakes, as a garnish or mix it in
- salt to taste
- black pepper to taste
- ⅓ cup parmesan cheese, more for topping grated
Instructions
- In a medium saucepot, add water and take it to a boil. Meanwhile, the water is warming up, prepare the asparagus stalks by snapping the woody ends off or cutting them off with a knife. Add the stalks to boiling water, and simmer on low for 3-4 minutes. If you have a steamer, it would be the easiest way to cook asparagus in advance.
- Make an ice bath. Remove the cooked asparagus from the water and place it in a bowl with cold water and ice. Set aside to let the asparagus cool and stop cooking.
- In a blender or food processor, add parmesan cheese, garlic, salt, onion, and cream cheese. Pulse until all ingredients are combined, pureed, and creamy. Add the asparagus and pulse until smooth or a little chunky, as you wish.
- Add the mixture to a smaller cast iron or baking dish and add more parmesan cheese on top. Bake in preheated oven at 350 degrees Fahrenheit for 10 minutes until the dip starts bubbling and the top becomes golden brown.
- Remove from oven, let cool, and enjoy with your favorite dippers.
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