| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Appetizers, Cheese/eggs | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sour cream |
| 1/4 | lb | Cheese, Roquefort |
| 3 | oz | Cream cheese |
| 1/4 | t | Tabasco sauce |
| 4 | Bacon | |
| cooked crisp | ||
| 1 | Garlic cloves | |
| diced | ||
| 1/4 | t | Celery seed, whole |
INSTRUCTIONS
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] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 941
Calories From Fat: 762
Total Fat: 86.8g
Cholesterol: 255.4mg
Sodium: 2430.2mg
Potassium: 468.8mg
Carbohydrates: 10.9g
Fiber: <1g
Sugar: 7.1g
Protein: 32.5g