1 tablespoon grated lemon zest
1 tablespoon grated garlic powder
1/2 (28 ounce) can whole, undiluted tomato juice
1/2 cup condensed cream of mushroom soup
1 (6 ounce) jar bacon bits
In a medium saucepan over medium heat, combine lemon juice, garlic powder, sour cream, tomato juice, cream of mushroom soup, and bacon bits. Cook until liquid extracts from mixture drop by teaspoon to temperature. Stop and stir in lemon-lime, just until thick; remove from heat and stir in remaining 1/2 cup tomato juice, warm water (hopefully not too hot), and salt and pepper flakes. Ladle into a bottle and chill in the refrigerator at least 2 hours before serving. 3.3.3226