|Finely chopped parsley||3⁄4 Cup (12 tbs)|
|Chopped roasted pecans||1⁄4 Cup (4 tbs)|
|Chopped red pepper||1⁄4 Cup (4 tbs) (chopped finely)|
|Low fat cream cheese||3 Ounce, softened|
|Blue cheese||4 Ounce, crumbled|
|Hard-cooked eggs||6 , finely chopped|
|Hard boiled eggs||6 , finely chopped|
|Chopped green onion||2 Tablespoon (chopped finely)|
|Garlic||1 Clove (5 gm), minced|
|Red pepper sauce||1 Dash|
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.