- 1 can asparagus spears, drained (14oz.)
- 1/2 cup sour cream
- 1/4 tsp. hot sauce
- 1 tsp. dried dill weed
- 1 tsp. seasoned salt (like Lawry's)
In a blender, combine all the ingredients, and whip until smooth. Adjust the seasonings to taste. Serve with corn chips.
By Robin from Washington, IA
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