Hi! Thank you for stopping by Flip Cookbook - two friends' attempt to simplify healthy cooking. Here you'll find recipes broken into simple steps EACH with a picture. We focus on SCD, gluten-free, sugar-free, vegetarian and vegan recipes - all tested in our home kitchen. 
Asparagus Cheese Dip with Crackers
The last 2 weeks have been a roller coaster ride of sorts for Raj and me. First it was the ramp up to building “Velvet Aroma”, then BlogHer Food and meeting all these amazing foodies, then the trip back (bags lost etc…) and now we are winding down and coming back to regular life. Another biggie for me is, I decided to become gluten free. I have been dealing with Hashimoto’s for about 7 years now and all the doctors told me was that I have to take a pill of thyroid everyday for the rest of my life. I tried to look for alternatives back then, but nothing really came of it. Then I ran into Glutenfree Homemaker and Mrs. Q at the conference and hearing about their experience, I got hope that I might just be able to get rid of it by figuring out what allergen does not suit my body. So starting out with gluten as the first one. Wish me luck! 
Now back to the recipe… I’ve got this new found love for Asparagus and I’ve been thinking of different combinations that I could try out. I thought of an asparagus cheese dip that I could have with crackers, came across this recipe from Tasty Kitchen and even though I started out trying to duplicate it, I ended up with something quite different!
Update: The chives are a must! They add just the right amount of kick to take it to the next level! Enjoy!
Asparagus Cheese Dip with Crackers
Makes: 1 batch of dip for 2 people
Ready in: 10 minutes
Ingredients
- 3 asparagus spears
- 4 oz cream cheese (Le Petit Camembert)
- 1/2 tbsp chives & extra to dress it up
- 1 tbsp milk (another tbsp if needed)
- 2 pinches lemon zest (fresh or dried, both amazing)
- 1 lime juice (you can use half a lemon instead, lemon preferred)
- salt & pepper to taste
Directions
1. Wash the asparagus. Wrap it in a paper towel and microwave it for about 1 & 1/2 minute. When you take it out, it should look done. If it isn’t then heat it in increments of 30 seconds.
2. So I love cheese, but this is my first forage out into the soft cheese at home experience. I cut and cleaned out the extra white part. Note to self, microwave the cheese on low for a bit so that it softens when I try to blend it!
3. Blend the asparagus and the cheese together. Since my cheese was a bit hard, I added 1 tbsp of milk at a time to blend it better. I needed another tbsp for a better consistency!
4. Now add 2 pinches of lemon zest (fresh preferred, I had the dried kind on hand), chives, juice of 1 lime, salt and pepper to taste. At this point, I just mixed it up with a fork.
5. Spoon a little bit of the cheese-y goodness on individual crackers. Top it off with the chopped chives.
Ooh, I love this idea! Healthy, yet tastes decadent enough that people will keep reaching for seconds at a party.
It is! and they disappeared so quickly that I didn’t know how many crackers I had the cheese on!
P So made a generic statement.. dip for 2 
D
love the idea of using asparagus in a dip! it’s a veggie that can be so versatile! i’m sure you are going to find a whole new realm of wonderful eats as a gluten free foodie! every time i develop a new allergy, i think… that i will never enjoy food again, but i quickly move on and find something else i love!
Nice!
that gives me hope! 
I’m hoping glutenfree fixes it, I can’t imagine going dairy-free… that would be super hard! What foods do you avoid?
This looks yummy! It would be lovely made with SCD yogurt dripped cheese! I’m going to try it to have with carrot sticks and celery!
That is such a great idea! I have some left over dip from a party… I’m going to have them with carrots and celery.
This recipe is really different and looks simple to make. I love the way it looks on the cracker. Why not make it to serve both ways.. make some of those cute little crackers and make some to dip with small romaine lettuce spears, carrots, and celery.. Yum. I’m keeping this recipe!
It is so versatile, that just the cheese blended with the cooked asparagus tastes yum! I used a lemon instead of lime yesterday and some fresh zest… ohh so good! The chives is an absolute must though! and less than 10 minutes to put together! what could be better?
I made a party platter with around 10-15 crackers set *prettily* the rest I kept for people to put together!
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