IN THE POT | CHEESY ASPARAGUS DIP

I made this dip to help out Evil Twin with her catering.  It’s always such a simple thing to make and goes like the proverbial when served.  I don’t know what it is but people love to hook in to melted cheese in a bun! There’s heaps of variations on this dip, but this ones a Weight Watchers one so it’s heaps better for you than most of the rest out there.

This weekend has been a really great time.  I spent yesterday meeting new people and catching up with some old friends and today has been a day of relaxing and getting my sewing chores done.  Unfortunately I haven’t done much more than that so this week might be a little more hectic than it might have been otherwise, but it was all worth it.  I haven’t been sleeping very well lately so it was a great opportunity to catch up.

In some ways it feels like the calm before the storm as I’m starting a new job on Thursday and it looks like it’s going to be non-stop madness.  I can’t wait.

Cheesy Asparagus Dip

1 x 450g cob loaf

1½ Weight Watchers mono-unsaturated spread

2 tbs plain flour

1½ cups skim milk

60g reduced fat tasty cheese, grated

1 x 340g can asparagus spears. drained

60g reduced fat tasty cheese, grated, extra

1.  Preheat oven to 180ºC.

2.  Slice top third off cob loaf, cut into chunks and set aside.  Remove bread from the centre of the base of the cob loaf, leaving a 2cm to 3cm outer shell.  Cut removed bread into chunks.

3.  Place cob loaf on a baking tray, surrounded by bread chunks.

4.  Melt Weight Watchers spread in a small saucepan.  Stir in flour and heat briefly.  Remove from heat and gradually whisk in milk.  Stir over a low heat until sauce boils and thicknens.  Remove sauce from heat and stir in cheese until melted.  Chop asparagus and stir into sauce.  Pour into bread shell and sprinkle with extra cheese.

5.  Bake for 15 to 25 minutes or until cheese melts and dip is hot.  Brown under grill if desired.

Source: Simply the Best Weight Watchers Cookbook