If you spend a little bit of time on the appetizer page of my recipe index, you’ll find quite a few vegetable dips, like white bean roasted red pepper and black bean hummus. Now I can add this buffalo blue cheese dip to the list, and the top of the list at that!
I find blue cheese to be a food that induces strong opinions. People are usually emphatically supportive of it or refuse to touch the stuff. I err on the side of loving it, though It isn’t necessarily the first cheese I’d choose. Even if you aren’t a blue cheese fan, this is worth a shot. I didn’t find the blue cheese flavor to be overwhelming, even after the leftovers had refrigerated overnight. Blue cheese lovers may want to stir in some extra before serving.
We served this with a variety of vegetables, but Bree suggests using it as a dip for chicken fingers as well. Step aside ranch, this dip has you beat!
One Year Ago: Mexican Couscous Dinner
Did you know that today is National Cheesecake Day? In case you want to make something to celebrate, I recommend Brownie Bottom Nutella Cheesecake Squares, Cheesecake Cookies, or Reese's Peanut Butter Cheesecake Bars. As for me, I'm taking this "holiday" to the extreme this year...come back tomorrow to see what I mean!
Buffalo Blue Cheese Dip
from Baked Bree
-1 package cream cheese at room temperature (I used 1/3 less fat)
-1/2 cup flat leaf parsley
-1/4 cup green onions
-1/2 cup sour cream (I used light)
-2 tbsp white wine vinegar
-1 clove garlic
-1 tsp hot sauce
-1 tsp lemon zest
-1/2 tsp pepper
-1/2 cup crumbled blue cheese
*serve with vegetables or chicken strips
1. Place all ingredients except for the blue cheese into the bowl of a food processor. Process until smooth.
2. Add the blue cheese and pulse a few times to incorporate.
This post is linked to Eat at Home.