Portions:
16

Serving Size:
2 tablespoons

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian
  • Gluten-free

Ingredients

  • 6 ounces cream cheese
  • 8 ounces canned asparagus, low-sodium
  • 1/4 cup mayonnaise
  • 2 tablespoons onion
  • 1 tablespoon lemon juice

Preparation

  1. Set cream cheese out to soften.
  2. Drain asparagus well.
  3. Combine all ingredients in a food processor and process until blended. Remove to a bowl, cover and refrigerate overnight.
  4. Serve spread with low-sodium crackers or make finger sandwiches.

Helpful hints

  • Canned asparagus may be replaced with fresh or frozen asparagus. Boil in water until asparagus is soft enough to mash with a fork.
  • This recipe may be made with diced cucumber instead of asparagus.

Nutrients per serving

Calories 65

Protein 1 g

Carbohydrates 1 g

Fat 6 g

Cholesterol 13 mg

Sodium 56 mg

Potassium 43 mg

Phosphorus 18 mg

Calcium 11 mg

Fiber 0.2 g

Renal and renal diabetic food choices

  • 1/2 vegetable, low potassium
  • 1 fat

Carbohydrate choices

0

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