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Yield:
2 cups
Ingredients:
Instructions:
Instructions: Beat cream cheese, sour cream and mayonnaise until smooth.
Drain asparagus (reserve 1/4 cup asparagus liquid). Chop asparagus, add to cream cheese mixture with reserved liquid, curry powder, dry soup mix, lemon juice, parsley and mustard, season with salt and pepper. Refrigerate at least 1 hour before serving. Serves 6. Serve with crackers or vegetable crudites at your next dinner party. Email this Recipe:
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