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]
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