Categories: Dips- Spreads- Salsa

Ingredients

• 2 (15 oz.) cans asparagus spears, drained
• 4 plum tomatoes, seeded and chopped
• 2 green onions, chopped
• 1/4 cup mayonnaise
• 2 garlic cloves, minced
• 1/2 tsp. chili powder
• 1/4 tsp. salt
• 1/4 tsp. ground red pepper
• Cumin Crisps:
• 6 Tbsp. butter or margarine, melted
• 1 tsp. ground cumin
• 1/2 tsp. lemon pepper
• 1 (7 oz.) pkg. mini pita rounds, split

Directions

1. Process asparagus in a food processor until smooth, stopping once to scrape down sides. Stir in tomatoes and next3 6 ingredients. Cover and chill 30 minutes. Serve with Cumin Crisps.

2. Cumin Crisps:

3. Stir together melted butter, cumin, and lemon pepper.
4. Cut split pitas into wedges, and brush with butter mixture. Arrange wedges on an aluminum foil-lined baking sheet.
5. Bake wedges at 375 degrees for 15 minutes or until crisp.

6. Regular pita bread may be used -cut into wedges for this recipe.

7. makes about 3 cups

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