Hard-boiled egg, roquefort, and scallion dip

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.

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