Blue cheese yogurt dressing

Yield: 4 Servings

Measure Ingredient
16 ounces Plain nonfat yogurt
4 ounces Blue cheese; crumbled
1 teaspoon Fresh parsley leaves; chopped
¼ teaspoon Salt
⅛ teaspoon Ground red pepper

In a small bowl, with fork, stir together yogurt, blue cheese, chopped parsley, salt and pepper until combined. Spoon into jar; cover tightly and refrigerate until ready to serve.

NOTES : Nonfat yogurt and the bite of hot red pepper cut the richness of the chese in this easy-to-prepare topping for salads or baked potatoes.

Recipe by: Country Living (April 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 22, 1998

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