| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
March 1991 |
1 |
Servings |
INGREDIENTS
| 6 |
|
Hard-boiled large eggs |
| 1 1/2 |
c |
Crumbled Roquefort |
| 1 |
t |
Fresh lemon juice, or to |
|
|
taste |
| 1/3 |
c |
Plain yogurt |
| 3 |
|
Scallions, chopped |
|
|
Potato chips or crudites as |
|
|
an |
|
|
accompaniment |
INSTRUCTIONS
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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