Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.