Asparagus Dip

This recipe is sometimes called "asparagus guacamole". It's called this because it's green and has lime. But I gotta be honest and tell you even if you substitute cilantro for the basil, it does not taste like guacamole.  It is, however, a bright tasting, delicious, low-cal dip that is great in it's own right. It deserves to be thought of not as a sad guacamole substitute but a unique, original dip of its own. 

A cup of chopped avocado has approximately 250 calories and 22 grams of fat. Of course, the avocado also has fibre, potassium and vitamin C which makes it a nutritional star. But when calories count, the mere 40 calories in a cup of cooked asparagus makes me stand up and cheer for this skinny little veggie.

Ingredients

• 1 1/2 pound(s) asparagus, trimmed
• 2 Tbsp reduced-calorie mayonnaise 
• 1 lime, juiced
• 1/4 cup basil, chopped
• 2 green onions, chopped
• 1/2 medium jalapeno pepper, chopped
• 1/2 tsp garlic powder
• 1/4 tsp Worcestershire sauce
• 1/2 tsp chipotle pepper sauce
• 1/4 tsp smoked paprika
• salt, or to taste
• black pepper to taste

Instructions

1. Bring large pot of water to boil. Add asparagus and cook until tender, about 10 minutes. Drain. 

2. Place asparagus into food processor and purée until smooth. Blend in remaining ingredients.

3. Refreigerate until cool.

4. Serve with assortment of veggies and tortilla chips.