Yield: 1 servings
|14½ ounce||Can of asparagus spears|
|½ cup||Sour cream|
|¼ teaspoon||Hot sauce|
|1 teaspoon||Dried dill weed|
|1 teaspoon||Seasoned salt|
In a blender, combine all of the ingredients, and whip until smooth.
Adjust the seasonings to taste. Serve with corn chips. Serves 6-8.
Origin: Aunt Bee's Mayberry Cookbook. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-05-94