Recipe#850

Servings: YIELD: 1 Gallon (approx)
Portions:
Pan Size:
Temperature:

INGREDIENTS

2 qt. sour cream
2 cups buttermilk
1 qt. (2 lb) Salad Dressing
1/2 cup vinegar
2 tbsp. Worcestershire sauce
1 1/3 cups onions, dry, minced
2 tsp. (2 cloves) garlic, dry, minced
1 2/3 tbsp. salt
1/4 tsp. pepper, black
1/2 cup (4 oz) sugar, granulated
1 1/3 tbsp. celery salt
1 qt. (12 oz) bacon, cooked crisp, chopped

INSTRUCTIONS

Blend sour cream and buttermilk into Salad Dressing. Add vinegar and Worcestershire sauce gradually to Salad Dressing mixture, stirring carefully. Add onions, garlic, salt, pepper, sugar, and celery salt; blend well. Cover; refrigerate until ready to serve. Just before serving, blend in bacon.

NOTE: 3 lb raw bacon will yield 12 oz (1 qt) cooked bacon.