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| 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) |
| Sauce | 1 |
| pkg (Knorr) Seafood Newburg or Lemon Herb |
| Nuts, Almonds | toasted, slivered |
| 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 |
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