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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 11 |
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Yummmmm.... Ingredients:
1/2 cup sour cream |
1 -8 ounce cream cheese, softened |
1 (10 1/2 ounce) can young asparagus spears, drained, chopped or 1 bunch fresh thin asparagus spear, steamed and cooled |
1/2 cup shredded parmesan cheese |
2 medium sliced green onions |
1 teaspoon horseradish |
1 teaspoon dijon mustard |
1 (6 ounce) can crabmeat, drained |
1/3 cup sliced almonds |
assorted crudites |
Directions:
1. Heat oven to 375. In medium bowl, mix sour cream, cream cheese and asparagus. Add cheese, onions, horseradish, mustard and crabmeat; mix well.
2. Spread evenly into an ungreased 1 quart baking dish. Sprinkle with almonds.
3. Bake 20 - 25 minutes, or until thoroughly heated. Serve warm with crackers or veg.
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