Category: Salads

16 oz Plain nonfat yogurt

4 oz Blue cheese, crumbled

1 tsp Fresh parsley leaves, chopped

1/4 tsp Salt

1/8 tsp Ground red pepper

In a small bowl, with fork, stir together yogurt, blue cheese, chopped parsley, salt and pepper until combined. Spoon into jar; cover tightly and refrigerate until ready to serve.



NOTES : Nonfat yogurt and the bite of hot red pepper cut the richness of the chese in this easy-to-prepare topping for salads or baked potatoes.



Recipe by: Country Living (April 1998)



Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22, 1998