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Add a photoServings: 12
Ingredients
- 1 1/2 lb BACON,SLICED FZ
- 8 ounce Lowfat milk LOW FAT WHITE 6 GAL
- 2 lb Lowfat sour cream 12 Ounce
- 3/4 tsp GARLIC DEHY GRA
- 4 ounce ONIONS DRY
- 2 ounce SUGAR, GRANULATED 10 LB
- 63/1000 tsp PEPPER BLACK 1 LB CN
- 1 lb SALAD DRESSING #2 1/2
- 1 Tbsp. WORCESTERSHIRE SAUCE
- 1/4 c. VINEGAR CIDER
- 1/2 ounce SALT TABLE 5LB
Directions
- 1. BLEND SALAD DRESSING INTO Lowfat sour cream. STIR IN BUTTERMILK.
- 2. COMBINE VINEGAR AND WORCESTERSHIRE SAUCE. GRADUALLY Add in TO SALAD DRESSING Mix, STIRRING CAREFULLY.
- 3. Add in ONIONS, DEHYDRATED GARLIC, SALT, PEPPER AND SUGAR; BLEND WELL.
- 4. COVER. Chill Till READY TO SERVE.
- 5. COOK BACON Till CRISP. DRAIN. JUST BEFORE SERVING, STIR IN BACON. :**ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 1, Lowfat sour cream SAUCE MIX MAY BE USED FOR Lowfat sour cream. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.
- 2. IN STEP 3, 4 1/2 Ounce DRY ONIONS A.P. WILL YIELD 4 Ounce Chopped ONIONS.
- SERVING SIZE: 1 TABLESPO
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 12 servings | |
| Calories 572 | |
| Calories from Fat 451 | 79% |
| Total Fat 50.54g | 63% |
| Saturated Fat 18.23g | 73% |
| Trans Fat 0.06g | |
| Cholesterol 79mg | 26% |
| Sodium 1389mg | 58% |
| Potassium 348mg | 10% |
| Total Carbs 21.53g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 15.6g | 10% |
| Protein 9.16g | 15% |
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