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Hard-Boiled Egg, Roquefort, and Scallion Dip

Ingredients :
6	x	hard-boiled large eggs
1 1/2	cup	crumbled Roquefort
1	tsp	fresh lemon juice or to taste
1/3	cup	plain yogurt
3	x	scallions chopped
		potato chips or crudites as an accompaniment

How to cook :

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.
Tags : Cheese