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).

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