Bacon-cheese dip
1 Servings
Ingredients
| Quantity | 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 |
Directions
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]