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Crab-Avocado Dip:
2 avocados mashed
4 teaspoons lemon juice fresh
1 teaspoon worcestershire sauce
1 8-ounce package cream cheese softened
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon black pepper freshly ground
3 tablespoons chives minced or green onions
3 tablespoons celery minced fresh
1 7 1/2-ounce can crab meat drained and flaked

* Part two.
Carrot sticks
Celery sticks
Rounds of zucchini
Rounds of cucumber
Jicama sticks
Cauliflowerets
Green onions
Radishes


Place mashed avocados, lemon juice, and Worcestershire sauce in bowl; mix well. Add cream cheese, sour cream, salt, and pepper; blend well. Stir in chives or green onions, celery, and crabmeat. Cover and chill (makes approximately 2 cups).

*Serve dip with a tray of the above raw vegetables.