1 (8 oz.) pkg. cream cheese, softened
1/2 c. sour cream
3 tbsp. prepared horseradish
2 tbsp. fresh dill, chopped
1 tbsp. coarse ground mustard
2 tsp. red pepper sauce

CRUDITES:

1 bunch baby carrots
1 bunch celery, cut into sticks
1 bunch asparagus spears
2 bunches endive
2 red/green bell peppers, cored and cut into strips

In a medium-size bowl, blend cream cheese, sour cream, horseradish, dill, mustard and red pepper sauce until well mixed. On large platter or in bowl, arrange carrots, celery, asparagus, endive and peppers. Serve with spread.

Makes about 1 1/2 cups.