Bacon-Cheese Dip

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]