A vegetarian Asparagus Dip made with sauteed asparagus, vegan cream cheese and herbs. It’s super creamy, tastes fantastic and has a beautiful green colour. Prepared in no time and makes a great appetizer!
It’s asparagus season at the moment so we’ve been eating loads of asparagus lately. Eating seasonally is the best thing you can do for your body and I have been enjoying making new recipes with this delicious vegetable.
You can serve your Asparagus Dip with freshly cut veggies, or with crackers of your choice. All dips are also great sandwich fillers, adding extra flavour and moisture to them.
This particular dip also lent itself to be used as a very moreish pasta sauce the following evening. So if you have any leftover and you’d like to just thin it out a little, just add some extra virgin olive oil. You can also use dairy free cream.
INGREDIENTS FOR MAKING ASPARAGUS DIP
ASPARAGUS: I used fresh asparagus because it’s in season at the moment however feel free to use frozen asparagus spears. Plus, I think that by sauteing the vegetables you give the dip added flavour. You could also try using canned asparagus spears but in this case the cooking time is a lot less you just need to toss them quickly in the pan, because the asparagus is already cooked.
DAIRY FREE CREAM CHEESE: Since I’m dairy intolerant, I used a dairy free, vegan cream cheese. If you don’t have a problem with dairy, feel free to use normal cream cheese.
HERBS: I used fresh marjoram, dill and basil in the dip to give it a distinctive flavour.
This dip is really made in a flash and extremely simple to prepare. Best of all it’s not your run of the mill dip that you see served at everyone’s party or BBQ. I’m sure you’ll receive heaps of compliments next time you have a dinner party!
So let’s get down to business and check out the recipe.
Did you make this recipe?
Please leave a comment below, share it, rate it or tag a picture on Instagram @yummyalternatives and hashtag it #yummyalternatives. I’d really love to see what you make
Here are some other recipe ideas with asparagus:
Chicken and Asparagus Casserole
A vegetarian Asparagus Dip made with sauteed asparagus, vegan cream cheese and herbs. It’s super creamy, tastes fantastic and has a beautiful green colour. Prepared in no time and makes a great appetizer! Wash the fresh asparagus and cut about an inch off the ends of the stalks. Cut the spears into pieces, set aside. Try to keep the spears intact so that you can use a couple to garnish the dip. Peel and finely chop garlic. Heat a large skillet with the extra virgin olive oil Add garlic and asparagus, sauté until the asparagus is tender. About 20 minutes Allow the asparagus to cool Once cool, place asparagus in a blender or food processor and blend until pureed Add the cream cheese, mustard, blend, add herbs, chopped shallots and blend until smooth and creamy Season with salt & pepper. Refrigerate until ready to serve Serve with gluten free melba toast, crusty bread or freshly chopped vegetables ASPARAGUS DIP
Ingredients
Instructions
