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3/4 cup finely chopped parsley |
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1/4 cup chopped roasted pecans |
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1/4 cup finely chopped red pepper |
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3 ounces reduced-fat cream cheese, softened |
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4 ounces blue cheese, crumbled |
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6 hard-cooked eggs, finely chopped |
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2 tablespoons finely chopped green onions |
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1 garlic clove, minced |
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1 dash red pepper sauce |
In small bowl, combine first 3 ingredients. Set aside. In medium bowl, beat cream cheese and blue cheese until blended. Stir in eggs, onions, garlic, and red pepper sauce until blended.
Shape mixture into a 10-inch log. Roll in reserved parsley mixture. Cover and chill at least 2 hours. Serve with crackers. |
