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Hard-Boiled Egg Roquefort and Scallion Dip

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.


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