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Asparagus Guacamole
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Submitted by:
Jimmy |
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This is a dip using asparagus instead on avocado. |
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INGREDIENTS:
- 1 pound(s) , Asparagus Spears Cut in 1 Inch Pieces
- 3/4 cup(s) , Water
- 2 tablespoon(s) , Plain Nonfat Yogurt
- 1 tablespoon(s) , Lemon Juice
- 1 cup(s) , Tomato Seeded and Chopped
- 2 tablespoon(s) , Green Onion Sliced
- 1 teaspoon(s) , Ground Cumin
- 1 large , Garlic Clove Minced
- 1/2 teaspoon(s) , Dried Oregano
- 1/4 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Cayenne Pepper
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| Instructions: |
Combine asparagus and water in a 2-quart saucepan.
Bring to a boil over medium-high heat to medium-low.
Simmer 8-10 minutes, or until asparagus is tender.
Rinse with cold water; drain. Blot asparagus with
paper towel to remove excess moisture. Combine
asparagus, yogurt and lemon juice in a food processor
or blender. Process until smooth. In a medium mixing
bowl, combine asparagus mixture and remaining
ingredients. Chill, if desired. Serve with raw veggies
or tortilla chips. |
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