Ingredients
1/2
cup sour cream
1
(8-oz.) pkg. cream cheese, softened
1
(10.5-oz.) can cut spears asparagus, drained, chopped
2
oz. (1/2 cup) shredded fresh Parmesan cheese
2
tablespoons sliced green onions
1
teaspoon prepared horseradish
1
teaspoon Dijon mustard
1
(6-oz.) can crabmeat, drained
1/3
cup sliced almonds
Preparation
Heat oven to 375°F. In medium bowl, combine sour cream, cream cheese and asparagus; blend well. Add cheese, onions, horseradish, mustard and crabmeat; mix well. Spread evenly in ungreased 1-quart baking dish. Sprinkle with almonds.
Bake at 375°F. for 20 to 25 minutes or until thoroughly heated. Serve warm with assorted crackers and cut-up fresh vegetables.
