5 slices bacon
2 c. sour cream
1 tsp. Dijon mustard
1 packet onion soup mix
1 tbsp. horseradish, drained

Cook bacon until crisp; drain on paper towels and crumble. Blend together the soup mix, bacon, sour cream, horseradish and mustard. Cover and chill for two hours. Serve with chips and raw vegetable pieces. Yield: 2 1/4 cups.