Dips

Asparagus Guacamole

2 cups (approximately 1 pound) chopped lightly steamed asparagus 


2 1/4 teaspoons fresh lemon juice 


3 tablespoons chopped onion


1 large tomato, chopped


3/4 teaspoon salt, optional


1/2 teaspoon chili powder


1/4 teaspoon ground cumin


1/4 teaspoon freshly ground black pepper


1 clove garlic, pressed or minced


Dash Tabasco sauce


1/3 cup light sour cream (plain nonfat yogurt also O.K.)

*If you're using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).

Combine all the ingredients in a blender and blend until smooth.

Transfer the guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving.

Makes 3 cups, or 12 (1/4-cup) servings