While you can get asparagus all year round, spring is the time when it really shines.
I was looking to make a healthy appetizer and started looking for vegetable dip recipes. There are lots of options but most of them are full of cheese and mayonnaise so that the vegetables don’t stand out. Sure we all love a good spinach or spinach-artichoke dip, but much of those great vegetables share the stage with unhealthy ingredients.
When I came across a variation of this recipe, I thought it was worth trying. I really wasn’t sure whether I was going to like it. I tested it out on my parents figuring they would be forgiving if it wasn’t very good. My stepmother, Peggy T, really loves vegetables and sure enough this dip was a winner with her. She immediately asked for the recipe and then asked if I could bring it to a family dinner at her house.
It’s so simple to make. If you can steam asparagus and use a blender or food processor, you’re all set. Starting with good fresh asparagus is key – the flavor from this dip comes from the asparagus. Add to it some good quality extra virgin olive oil, Dijon mustard (which gives a mild ‘kick’) plus some fresh herbs and spices. If you don’t have fresh tarragon, I would omit it altogether rather than use dried. The dip comes together in a snap and it such a gorgeous shade of green.
I served it with Terra Original Chips. I really like color so the contrast between the chips and the dip made me happy, plus this dip goes well with something crunchy. You could also serve it with an assortment of crudités including carrots, celery, cucumbers radishes and endive.
This dip is naturally gluten-free/wheat-free – just be sure to pair it appropriately.
| Healthy Asparagus Dip | | Print |
- 1 bunch green asparagus (~ 1 pound)
- 3 medium garlic cloves
- 1 tablespoon fresh parsley
- 1 tablespoon fresh tarragon
- 4 tablespoons good quality extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon paprika
- ½ teaspoon fine sea salt
- Rinse asparagus. Cut off bottoms of the stalks (about 2 inches). Alternately, you can snap the bottoms of the stalks – they will break at about the same spot you’d cut them.
- Pour water into large pot to depth of 1-inch and bring to boil. Place asparagus and peeled garlic on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender (do not overcook it), about 4 to 6 minutes (depending on the thickness of the asparagus). Transfer asparagus to bowl of ice water and cool for a minute. Drain and place asparagus on paper towels.
- Place all ingredients into a food processor, blender or Vitamix and mix to a smooth consistency. Add a little more olive oil ,if needed.
- Serve asparagus dip cold or at room temperature with vegetable chips or crudités.
Source: Variation of a recipe from Philoskitchen
Can you bring this to my house too?
Geoff – I do take orders from family members!
Such an interesting recipe!! Would make a great blender or food processor demonstration!
Tina – Yes! It came together perfectly in my Vitamix.
This asparagus dip was a big hit for my Spring themed luncheon this weekend. Served with Terra Chips as you suggested. Tried dipping a pita chip in and was interested to find out it wasn’t mild enough to let the dip sing – I think they may be too thick. Veggies would work, or other thin chips.
I have some garlic sensitive friends. Any suggestions for removing/substituting it?
Elisabeth – I’m so glad you liked it! Great tips on what to dip. If your friends can tolerate shallots, I’d use half a shallot in place of the garlic. If not, I’d leave it out. I hope that helps!