Recipe

Corn and Bacon Dip

Recipe from the kitchen of Beverly Butterbaugh

Recipes to Remember Women's Business Association

1 (8 oz.) pkg. cream cheese, softened

1 c. (8 oz.) sour cream

1/4 c. mayonnaise

2 cloves garlic, minced

1/4 tsp. hot pepper sauce

1 can whole kernel corn, drained

8 bacon strips, cooked and crumbled

Assorted raw vegetables, crackers or chips

In a mixing bowl, combine the first five ingredients. Stir in corn and bacon. Cover and refrigerate for several hours. Makes 3 cups.

•••

Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to [email protected].