Mock-amole

Ingredients

8 oz asparagus (34-36 skinny spears, ends trimmed)
1/2 c steamed broccoli florets
3 tablespoons Walden Farms Mayo
Juice of 1/2 a lime
1 1/2 tsp minced garlic
1/2 tsp cumin
1/8 tsp salt
2 tablespoons diced red onion
2 teaspoons dry cilantro

Instructions

Steam the asparagus just until soft, then combine all ingredients (except onion) and blend in a food processor until very smooth. Stir in onion (you can omit if desired). Fridge until cold. (Or you can steam the asparagus and broccoli in advance and chill them, so your dip will be cold after blending.) serve with I.P. Chili or I.P. crisps!