If you love Buffalo wings with blue cheese dressing, you’ll love the dip they inspired. This dip is made using our Garlic Blue Cheese Dip Mix. Just reduce the mayonnaise and add Frank’s Hot Sauce®. The only thing missing is the chicken. Add chicken if you’d like (canned, left over rotisserie or fried), but most folks say the chicken isn’t needed. Serve it with celery stalks (pictured) or sturdy chips (pictured). This is a delicious way to kick off your fall party. It’s great with semi-dry wine, beer or hard cider.
OTHER GREAT WAYS TO SERVE THIS DIP::
Cheese Ball: Add chopped chicken to dip. Roll in chopped celery leaves or chives (pictured). Serve with crackers or celery stalks. Wonderful with seasonal ales. Makes a beautiful presentation for your party.
Personal Dips: Serve in shot glasses with celery dippers (pictured). Mix in cooked chicken if desired to complete the Buffalo Chicken profile. Make this quick and easy by using disposable shot glasses.
Hot Dip Recipes:
Baked: Spray casserole dish with cooking spray. Combine dip with cooked chicken pieces and spread in casserole dish. Cook at 350° for about 20 minutes, or until peaks begin to brown and dip is heated through.
Crock Pot: Make as above, with or without chicken. Microwave until hot (about 1-1/2 to 2-1/2 minutes) at full power. Remove to crock pot and keep warm on medium or high while serving.
Either way your guests will love this party appetizer as fall nights become chillier.
Makes about 2 cups before adding chicken.
No artificial flavors or artificial colors added.
Ingredients: Blue cheese powder, vinegar powder, minced onion, minced garlic, Worcestershire powder, mustard, lemon juice powder, sucralose.
Allergen Info: Contains milk, sulfites. Some ingredients packaged on equipment that also packages peanuts and tree nuts.