Boiling Water Salted to be used for blanching
1 c mayonnaise (or vegan mayonnaise)
2 Tablespoons Chiles with adobo sauce, well chopped
Salt to taste
In a bowl, combine the dip mix and sour cream and refrigerate according to the package instructions.
Combine all ingredients for chipotle dip except onion or chive and refrigerate at least one hour to marry flavors. You may speed up the process by using a blender or food processor and fold in chives before refrigerating.
Transfer to serving dish and garnish with cilantro leaves.
Bring a pot of water large enough to accommodate asparagus to boil. Blanch the asparagus in boiling water until tender but still crisp. Shock immediately in ice water to stop them from cooking, then drain asparagus on paper towels.
Arrange vegetables around the chilled dip and serve.
Servings:Makes 2 cups dip