ASPARAGUS DIP
Ingredients:
420g can asparagus (cuts and tips are cheaper than whole spears), drained. Keep 1/4 cup aside
20g cream cheese at room temperature
100ml sour cream
20g (one tablespoon) French onion soup mix
Tablespoon of lemon juice
Teaspoon of Dijon mustard
Ground pepper to taste.
Put all ingredients into a bowl along with the reserved asparagus liquid. Beat well with a hand beater, cover and refrigerate for at least an hour to allow soup mix to soften.
You can add chopped cashews, garlic and/or grated Parmesan cheese.
EASY FRENCH ONION DIP
Ingredients:
400g sour cream
1/2 cup mayonnaise
40g French onion soup mix
Chopped chives if desired
Thoroughly mix all ingredients in a bowl and garnish with chives.