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AVOCADO SOUP

Sunday, September 18, 2011

AVOCADO SOUP
1 (10 1/2 oz.) can chicken broth
1 (7 1/2 oz.) can frozen avocado dip, thawed
1/4 c. water
1 tbsp. lemon juice
1 c. sour cream, add a little at a time
6 slices crisp bacon, crumbled
Snipped parsley
Combine first 5 ingredients. Stir until smooth. Pour into individual serving dishes. Sprinkle top with parsley and bacon. Chill thoroughly before serving. Serves 4-6.
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