Ingredients:
2 c cooked asparagus
1/2 c canned (or defrosted) peas
1 T mayonnaise or olive oil
1 T lime juice
1/4 c chopped onion
1/2 tsp garlic minced
1/2 tsp salt
1 tsp cumin
Directions:
Place all ingredients in the food processor and mix until soft and smooth. Makes about 2 1/2 cups.
Abstinent Measuring:
1 1/4 cup = 1 vegetable, 1/2 grain, trace of oil
Make it a Meal:
This can be a side dish to chili and salad. Corn tortillas can be used with the dip depending on if you are allowed a grain.
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