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]