 Dill-Pepper Dip with Crudités
Makes about 1-1/2 cups
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Ingredients
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DIP
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1
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(8-ounce) package cream cheese, softened
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1/2
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cup sour cream
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3
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tablespoons prepared horseradish
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2
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tablespoons chopped fresh dill
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1
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tablespoon coarse-ground mustard
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1
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tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
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CRUDItéS
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1
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(16-ounce) package baby carrots
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1
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bunch celery, cut into sticks
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1
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bunch asparagus spears
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2
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bunches endive, separated into leaves
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1
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red bell pepper, cut into strips
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1
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green bell pepper, cut into strips
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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.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Printed
from fbnr.com
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