Serves: 5
Total Calories: 292
Beat cream cheese, sour cream, and mayonnaise together until smooth. Drain asparagus and save 1/4 cup liquid. Chop the asparagus into cream cheese mixture. Add curry powder, onion soup mix, lemon juice, parsley, mustard, salt and pepper. Refrigerate at least an hour before serving.
This Asparagus Dip recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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