Hors d'oeuvres de Provence

Serves

4

Mix sour cream, mayo, soup mix, lemon juice and hot pepper sauce until smooth. Stir in asparagus and shrimp. Cover and refrigerate 2 hours. Just before serving, sprinkle w/ almonds. (Note: crab may be substituted for shrimp)

Sour Cream

16

oz

Mayonnaise

0.33

c

Sauce

1

pkg (Knorr) Seafood Newburg or Lemon Herb

Lemon Juice, Fresh

2

T

Asparagus

10

oz, frozen

Shrimp

6

oz or use crab

Nuts, Almonds

toasted, slivered

Hummus

Serves

In food processor blend together garlic paste, chick peas, tahini, lemon juice, oil and cumin, scraping down side, until smooth. Add remaining ingredients until just combined. May be made ahead and chilled covered, 2 days.

Garlic

2

large cloves minced and mashed

Chick Peas

1

16-19 oz can, rinsed and drained

Tahini

0.33

c well-stirred

Lemon Juice, Fresh

2

T

Olive Oil

2

T

Cumin

1

T ground

Water

3

T

Parsley

3

T fresh, minced