December 21, 2010

Asparagus and Roasted Red Pepper Dip

There is nothing like our curb market at Christmas time.  The wreathes, garland and poinsettias are amazing.  It could definitely put even old Ebeneezer into the Christmas spirit! 
In addition to a new wreath for the front door & a kissing ball for the den, I picked up the hot pepper jelly for our Christmas Day brie, peach preserves for our Christmas Eve ham, and a Brunswick stew starter for the Sunday after Christmas (can't believe it is already the 21st).

Keeping with the Christmas traditional red and green I give you my take on the classic asparagus dip.

Asparagus & Roasted Red Pepper Dip
1 can asparagus, drained well
1/4 cup roasted red peppers, diced
4 slices of prosciutto, chopped
1/4 cup sour cream
1/4 cup of mayonnaise
Squirt of fresh lemon juice
1/4 teaspoon pepper
Dash of hot sauce
1 cup Parmesan cheese, divided

Preheat oven to 350 degrees.  Drain asparagus well, add to mixing bowl & mash with a fork.  Add all ingredients except for 1/2 cup of Parmesan to the asparagus and mix well.  Transfer to a small baking dish, top with remaining cheese and bake for 30 minutes or till it is hot and bubbly.  Serve with Ritz crackers &/or fresh veggies and enjoy!
Red & Green - festive!!!


Jennifer said...

Oh my, I am getting the stuff to make this today! I'll make it twice. Once to take to my grandmother's Christmas eve and once to take to Jamie's parents Christmas day! This looks soooo yummy!

Lara B Knight said...

Jen - I hope you enjoy!!! Very easy and tasty. You could always use bacon rather than the prosciutto (I think the crunch would be wonderful).