Crab Dip with Crudites
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INGREDIENTS 1 (8-ounce) package cream cheese, softened 1/2 cup sour cream 3 tablespoons horseradish 2 tablespoons chopped parsley 1 tablespoon coarse ground mustard 2 teaspoons TABASCO brand Pepper Sauce 1 cup lump crabmeat 1 bunch baby carrots 1 bunch celery, cut into sticks 1 bunch asparagus spears, blanched 2 bunches endive 1 each red and green bell peppers, cored and cut into strips In medium bowl, blend cream cheese, sour cream, horseradish, parsley, mustard and TABASCO® brand Pepper Sauce until well mixed. Stir in crabmeat. On large platter, arrange carrots, celery, asparagus, endive and peppers. Serve with crab dip. Makes about 2 cups dip