Hard-boiled egg, roquefort, and scallion dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard-boiled large eggs | |
| 1½ | cup | Crumbled Roquefort |
| 1 | teaspoon | Fresh lemon juice; or to taste |
| ⅓ | cup | Plain yogurt |
| 3 | Scallions; chopped | |
| Potato chips or crudites as an | ||
| ; accompaniment | ||
Directions
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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