Yield: 2 ½ cups

INGREDIENTS

1 – 8 ounce package cream cheese, softened

½ cup sour cream

½ cup crumbled good blue cheese, I prefer Maytag

1 teaspoon lemon juice

½ teaspoon prepared horseradish

¼ cup grated carrots

¼ cup finely chopped green onion tops

2 tablespoons chopped parsley

6 slices bacon – cooked and crumbled

PREPARATION

Place cream cheese, sour cream and blue cheese in a food processor. Process until smooth. Stir in lemon juice, horseradish, carrots, onions, parsley and bacon. Mix well and chill thoroughly. To serve: hollow out a red cabbage and spoon dip into cabbage. Serve with crudités and crackers.