| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
March 1991 |
1 |
servings |
INGREDIENTS
| 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 |
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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