Ingredients
- (15 ounce) can asparagus tips, drained
- (8 ounce) package cream cheese, softened
- /2 cup finely chopped almonds
- tablespoons mayonnaise
- teaspoon finely minced onion
Instructions
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Step 1
Begin by opening the can of asparagus and pouring the contents into a colander to drain well. Transfer the drained spears to a mixing bowl and mash them with a fork until they break down into small bits. Tilt the bowl and pour off any liquid that pools at the bottom. Add the softened cream cheese, finely chopped almonds, mayonnaise, and minced onion. Stir with a wooden spoon until everything is thoroughly combined and creamy. Cover the bowl with plastic wrap and place it in the fridge to chill for at least one hour, though I find it’s even better after two. When it's time to serve, uncover and give it a final mix, then present it in a nice bowl. This spread pairs wonderfully with cucumber slices or crisp low-carb crackers.
Chef's Tip
I always let the cream cheese come to room temperature naturally—it blends smoother and prevents lumps. A tiny squeeze of lemon juice also lifts the flavors without adding carbs.
Storage Tips
Store leftover spread in an airtight container in the fridge for up to 4 days. To serve, give it a fresh stir; if it thickens too much, let it sit at room temperature for 10 minutes.
Variation Tips
Swap the almonds for toasted pecans or sunflower seeds for a different nutty note. If you like a spicy kick, mix in a dash of hot sauce or finely diced fresh jalapeño.