Tuesday, May 20, 2008

Blue Cheese Oyster Dressing and Dip

1/2 cup nonfat yogurt
1/4 cup instant nonfat dry milk
1 cup cooked Mississippi oyster, chopped
1/2 cup chopped green onion
2 oz. blue cheese, crumbled
1 small clove garlic, peeled and minced
1/4 teaspoon crushed dried basil
1/4 teaspoon crushed dried rosemary
1/8 teaspoon salt

Stir together in small bowl drained yogurt and milk. Stir in oysters. Mix in green onions, blue cheese, garlic, basil, rosemary, and salt. Cover and refrigerate 30 minutes before serving.

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