Submitted by Patti Wilson
1 can asparagus
2 envelopes unflavored gelatin
1 can cream of asparagus soup
3 - 8oz cream cheese
1/4 tsp celery seed
1/2 tsp dill
1/4 tsp garlic powder
1/4 tsp salt
1 tsp chives
1 cup mayo, USE MAYO
Drain asparagus, reserving 1/3 cup of the juice.
Dissolve gelatin in reserved juice,(this may look funny - that's OK)
In large bowl, heat soup and cream cheese in microwave until smooth.
Add asparagus, gelatin and all other ingredients, mix well.
Serve with crackers or chips.
Note: Best if made a day or two before planning on serving.
Freezes great. It makes 3-16 oz containers.