Categories: Appetizers, Cheese/eggs 
      Yield: 1 servings 
  
    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]