Ingredients

• 6 ounces cream cheese
• 8 ounces canned asparagus, low-sodium
• 1/4 cup mayonnaise
• 2 tablespoons onion
• 1 tablespoon lemon juice

Preparation

1. Set cream cheese out to soften.
2. Drain asparagus well.
3. Combine all ingredients in a food processor and process until blended. Remove to a bowl, cover and refrigerate overnight.
4. Serve spread with low-sodium crackers or make finger sandwiches.

Helpful hints

• Canned asparagus may be replaced with fresh or frozen asparagus. Boil in water until asparagus is soft enough to mash with a fork.
• This recipe may be made with diced cucumber instead of asparagus.