Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 cups
Ingredients
6 hard-boiled large eggs
1 1/2 cups crumbled Roquefort
1 teaspoon fresh lemon juice, or to taste
1/3 cup plain yogurt
3 scallions, chopped
potato chips or crudités as an accompaniment
Preparation
In a food processor or blender purée 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 crudités.
