Dill-Pepper Dip with Crudités

Dill-Pepper Dip with Crudités
Makes about 1-1/2 cups

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Ingredients

DIP
1	(8-ounce) package cream cheese, softened
1/2	cup sour cream
3	tablespoons prepared horseradish
2	tablespoons chopped fresh dill
1	tablespoon coarse-ground mustard
1	tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
CRUDItéS
1	(16-ounce) package baby carrots
1	bunch celery, cut into sticks
1	bunch asparagus spears
2	bunches endive, separated into leaves
1	red bell pepper, cut into strips
1	green bell pepper, cut into strips

For dip, blend all ingredients in medium bowl until well mixed. For crudités, arrange carrots, celery, asparagus, endive and bell peppers on large platter. Serve with dip.

To see more great recipes in related categories, click the links below

Tabasco® brand Pepper Sauce | Dips

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