Blue Cheese Scallion Dip

Makes 2 cups.

• 1 1-pound container nonfat sour cream
• 2 ounces (1/2 cup) blue cheese, crumbled
• 1/2 cup chopped scallions (about 4)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Mix sour cream and blue cheese well. Stir in scallions, salt and pepper. Refrigerate 1 hour. Serve with raw veggies.