Bacon-cheese dip

Yield: 1 Servings

Measure Ingredient
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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