- 1 5-oz. jar prepared horseradish
- 1 11-oz. jar real bacon bits
- 3 16-oz. containers sour cream
- 1 ham or beef bouillon cube, crushed
Using a food processor or blender, chop the bacon bits and the bouillon cube down to a fine consistency, then add the jar of horseradish and blend well. Add a few tablespoons of sour cream, blend well. Place all the remaining sour cream in a storage container with lid, large enough to hold all ingredients, fold in blended mixture and mix well. Refrigerate for a couple of hours. Enjoy with your favorite rippled chips.Tip: Keep back about 4-6 Tbs. to add to 6-8 oz. of cream cheese to make an excellent steak butter.