1 cn asparagus spears; drained
1/2 cup sour cream
1/4 tsp hot sauce
1 tsp dill weed, dried
1 tsp seasoning salt


In blender combine all of the ingredients. Whip until smooth. Adjust the seasonings to taste. Serve with corn chips.
Per serving: 36 Calories (kcal); 3g Total Fat; (83% calories from fat); 1g Protein; 1g Carbohydrate; 7mg Cholesterol; 14mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NYC Nutrition Analysis (per serving or yield unit): water=67.01 g; calories=46.75; protein=1.81 g; total fat=3.83 g; carbohydrate=2.24 g; dietary fiber=0.96 g; ash=1.46 g; calcium=31.37 mg; phosphorus=40.02 mg; iron=1.16 mg; sodium=518.9 mg; potassium=129.9 mg; magnesium=8.4 mg; zinc=0.29 mg; copper=0.06 mg; manganese=0.11 mg; vitamin A=450.8 IU; vitamin E=0.35 mg ATE; thiamin=0.04 mg; riboflavin=0.08 mg; niacin=0.58 mg; pantothenic acid=0.14 mg; vitamin B6=0.07 mg; folate=57.92 ug; vitamin B12=0.05 ug; vitamin C=11.15 mg; saturated fat=2.23 g; monounsaturated fat=1.01 g; polyunsaturated fat=0.29 g; cholesterol=7.29 mg; selenium=1.36 ug; refuse=0.%; %cal as carb:prot:fat=18:14:68; WW Pts=1.06; (complete analysis)
Contributor: Aunt Bee's Mayberry Cookbook
Preparation Time: 0:00
NYC Nutrilink: N2269^11015,N56^01056,N1092^06168,N189^02017 NYC Nutrilink: N218^02047