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Bacon-Cheese Dip

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Appetizer Cheese/eggs


  • 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]
From Gemini's MASSIVE MealMaster collection at