Lou Lou's crab dip

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This summer picnic favorite is easy to make and oh so good.

Photo by William P. Edwards

YIELDS 1½ CUPS

1 8-ounce package cream cheese, softened

2–3 tablespoons picante sauce

1–2 tablespoons prepared horseradish

1 6-ounce can crabmeat, drained, flaked and cartilage removed

Celery sticks, carrots or favorite raw veggies

In a mixing bowl, beat cream cheese, picante sauce and horseradish well. Stir in the crabmeat. Serve with raw veggies. Cover and refrigerate any unused portion.

LOUISE SMITH, ROCK HILL