3/4 cup finely chopped parsley 1/4 cup chopped toasted pecans 1/4 cup finely chopped red bell pepper 3 ounces light cream cheese, softened 4 ounces blue cheese, crumbled 6 hard-cooked eggs, finely chopped 2 tablespoons finely chopped green onions 1 clove garlic, minced hot sauce
In small bowl, combine parsley, pecans and red pepper. Set aside. In medium bowl, blend cream cheese with blue cheese. Stir in chopped eggs, green onions, garlic and hot sauce, several dashes, until blended. Shape into a 10-inch log and roll in parsley mixture. Cover and chill at least 2 hours. Serve with crackers.