1. Heat medium sauce pot of water to a boil over high heat. Add asparagus; cook 2 minutes or until tender-crisp. Transfer asparagus to bowl filled with ice water; once chilled, drain and pat dry with paper towel.
2. In large skillet, cook and stir bacon over medium-high heat 5 minutes or until crisp; transfer to paper towel-lined plate.
3. In food processor, purée garlic, yogurt, blue cheese, Neufchâtel cheese and lemon zest on high; transfer to serving bowl and stir in ½ the bacon. Makes about 1¼ cups.
4. Serve dip topped with remaining bacon along with pepper and asparagus.
- 3 g Fat
- 1 g Saturated Far
- 10 mg Cholesterol
- 126 mg Sodium
- 3 g Carbohydrates
- 1 g Fiber
- 1 g Sugars
- 0 g Added Sugars
- 5 g Protein
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Nutritional Information
- 3 g Fat
- 1 g Saturated Far
- 10 mg Cholesterol
- 126 mg Sodium
- 3 g Carbohydrates
- 1 g Fiber
- 1 g Sugars
- 0 g Added Sugars
- 5 g Protein
Directions
1. Heat medium sauce pot of water to a boil over high heat. Add asparagus; cook 2 minutes or until tender-crisp. Transfer asparagus to bowl filled with ice water; once chilled, drain and pat dry with paper towel.
2. In large skillet, cook and stir bacon over medium-high heat 5 minutes or until crisp; transfer to paper towel-lined plate.
3. In food processor, purée garlic, yogurt, blue cheese, Neufchâtel cheese and lemon zest on high; transfer to serving bowl and stir in ½ the bacon. Makes about 1¼ cups.
4. Serve dip topped with remaining bacon along with pepper and asparagus.