Bacon-Cheese Dip
- 1/2 c Sour cream
- 1/4 lb Cheese, Roquefort
- 3 oz Cream cheese
- 1/4 ts Tabasco sauce
- 4 sl Bacon
- - cooked crisp
- 1 sm Garlic cloves
- - diced
- 1/4 ts Celery seed, whole
Put all ingredients into electric blender and blend until smooth. Chill
and serve with potato chips or crackers. Yeilds 1-1/2 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]
and serve with potato chips or crackers. Yeilds 1-1/2 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]
