|½ cup||Sour cream|
|¼ pounds||Cheese, Roquefort|
|3 ounces||Cream cheese|
|¼ teaspoon||Tabasco sauce|
|4 slices||Bacon cooked crisp|
|1 small||Garlic cloves diced|
|¼ teaspoon||Celery seed, whole|
Put all ingredients into electric blender and blend until smooth.
Chill and serve with potato chips or crackers. Yeilds 1-½ to 2 cups.
Original recipe from The Gasparilla Cookbook (received in May cookbook swap from Gail), by Mrs. Charles J.
Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]
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