Asparagus Guacamole

by Gramma Cookie

*A delicious dip with fresh vegetables or tortillas.

12 medium asparagus spears, cooked (or one regular size can of drained asparagus)
2 tsp. drained, canned chili peppers (or 1 tbsp. chopped hot banana bell peppers)
1 tbsp. chopped red onions
2 tsp. olive oil
2 tsp. lemon juice
1/2tsp. salt
1/2 clove of garlic, crushed
dash of nutmeg
dash of pepper

Process all of the above ingredients in a blender until it is smooth. Leave covered and chill in refrigerator.

You can also add 1/2 cup of plain unflavored Yogurt to the above ingredients before processing.

This recipe for asparagus guacamole will make 2 servings of about 1/2 cup each and 100 calories. You may also freeze this mixture.