Yield: 1 servings
Measure | Ingredient |
---|---|
6 \N | Hard-boiled large eggs |
1½ cup | Crumbled Roquefort |
1 teaspoon | Fresh lemon juice; or to taste |
⅓ cup | Plain yogurt |
3 \N | Scallions; chopped |
\N \N | Potato chips or crudites as an |
\N \N | ; accompaniment |
In a food processor or blender puree the eggs with the Roquefort, the lemon juice, the yogurt, and salt and pepper to taste, transfer the mixture to a bowl, and stir in the scallions. Serve the dip with the potato chips or crudites.
Makes 2 cups.
Gourmet March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.