Appetizers : Louisiana Crab Dip with Crudités

• 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 Original TABASCO® brand Pepper 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.