Louisiana Crab Dip with Crudités

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  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 3 tablespoons prepared horseradish
  • 2 tablespoons chopped parsley
  • 1 tablespoon coarse mustard
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1 cup lump crabmeat
  • 1 bunch baby carrots
  • 1 bunch celery, cut into sticks
  • 1 bunch asparagus spears, blanched
  • 2 heads endive
  • 2 red or green bell peppers, cored and cut into strips


Combine cream cheese, sour cream, horseradish, parsley, mustard, and TABASCO® Sauce in a bowl and mix well. Stir in crabmeat.

Arrange carrots, celery, asparagus, endive, and peppers on a large platter. Serve with crab dip.

Makes about 2 cups dip.

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