Paula deen's lean: hot asparagus dip

Ingredients

• Two 12-ounce cans asparagus spears
• 1 1/2 cups Light Hellmann's Mayonnaise
• 1 1/2 cups freshly grated Parmesan cheese, plus additional for sprinkling
• 2 cloves garlic, shopped
• Salt and Pepper to taste

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Preparation

• Preheat the oven to 350°.
• Drain and chop the asparagus.
• Add the remaining ingredients and mix; pour into baking dish.
• Bake for 20 to 25 minutes until slightly brown and bubbly.
• Remove from oven and sprinkle with additional Parmesan cheese.
• Serve hot with lightly toasted French bread rounds or multigrain pita chips.