Asparagus Dip

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)

Mash asparagus.

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.