Title: Hard-Boiled Egg, Roquefort, And Scallion Dip
Categories: March 1991
Yield: 1 servings

6 Hard-boiled large eggs
1 1/2 c Crumbled Roquefort
1 ts Fresh lemon juice; or to
-taste
1/3 c Plain yogurt
3 Scallions; chopped
Potato chips or crudites as
-an
; 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.