| 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 | ts | Tabasco sauce |
| 4 | sl | Bacon cooked crisp |
| 1 | sm | Garlic cloves diced |
| 1/4 | ts | 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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