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