Hard-boiled Egg and Blue Cheese Dip

You may use any blue-veined cheese for this. Be aware that packaged bleu is not overly strong and you may need to reduce the amount if unison imported cheese.

• 6 hard-boiled large eggs
• 3/4 cups blue cheese
• 1 teaspoon fresh lemon juice, or to taste
• 1/3 cup plain yogurt
• Salt and freshly milled black pepper to taste
• 1 tablespoon chives, finely chopped for garnish

METHOD

In a food processor puree eggs with blue cheese, lemon juice, yogurt, salt and pepper. Remove to serving bowl, and garnish with chives.

Yield: Approximately 1 1/2 cups

recipe from www.inmamaskitchen.com

Contributor: Donna Davis

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