1 (8 oz.) pkg. Philadelphia cream cheese, cubed
1/2 c. milk
1/4 c. (1 oz.) Kraft cold pack blue cheese, crumbled
Dash of onion salt
2 (10 oz.) pkg. frozen asparagus spears, cooked and drained

Heat cream cheese and milk over low heat; stir until smooth. Stir in blue cheese and onion salt. Serve over hot asparagus. Top with additional blue cheese, if desired. 4 to 6 servings.