Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 12 medium asparagus spears, cooked and chopped
- 2 Tbsp canned green chili peppers, drained
- 1 Tbsp red onion, chopped
- 2 tsp olive oil
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/2 clove garlic, crushed
- Dash of ground nutmeg
- Dash of pepper
In blender or food processor combine all ingredients and process until smooth. Chill covered. This is delicious served as a dip with fresh vegetables or on tortillas. May also be frozen.
Makes 2 servings, 1/2 cup each (1 vegetable and 1 fat).