Bacon-cheese Dipappetizers, cheese/eggs 1/2 cup sour cream 1/4 lb cheese, roquefort 3 oz cream cheese 1/4 teaspoon tabasco sauce 4 slice bacon cooked crisp 1 small garlic cloves diced 1/4 teaspoon 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] |
