Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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