2 cups asparagus, steamed and chopped
2-1/4 teaspoons lemon juice (fresh lemon juice is best)
3 tablespoons onion, chopped
1 large tomato, chopped
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
A dash of Tabasco sauce (a must!)
1/3 cup light sour cream

Combine all ingredients in a blender and blend until smooth. Transfer to a bowl. Cover tightly and refrigerate several hours or overnight before serving with tortilla chips.

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