• 1/2 c sour cream
• 1 (8-oz) pkg cream cheese
• 1 can cut asparagus spears, drained, chopped
• 1/2 c shredded Parmesan cheese
• 2 T sliced green onions
• 1 tsp prepared horseradish
• 1 tsp dijon mustard
• 1 (6 oz) can crabmeat, drained
• 1/3 c sliced almonds

Combine sour cream, cream cheese and asparagus. Add Parmesan cheese, onions, horseradish, mustard and crabmeat.

Spread in ungreased 1 qt. baking dish. Sprinkle with almonds

Bake 375° 20-25 mins till thoroughly heated

Serve warm with crackers and cut up fresh vegetables

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