This dip was a disappointment. It tasted like a ranch dip plain and simple. For the cost of making this dip I was expecting more. I'll stick to just coating my wings in the Hot Sauce and serving ranch.
Blue Cheese "Hot Wing" Dip
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Try this spicy dip on burgers or tomatoes. We do not recommend fat-free products in this recipe.
Yield: Makes about 3 cups
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1 Hour, 10 Minutes
- 1 (8-oz.) package 1/3-less-fat cream cheese, softened and cut into pieces
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 cup chopped green onions
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup reduced-fat sour cream
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1 teaspoon hot sauce
- 1 teaspoon lemon zest
- 1/2 teaspoon coarsely ground pepper
- 1 (4-oz.) package crumbled blue cheese
- 1 to 2 Tbsp. milk (optional)
- Garnishes: crumbled blue cheese, chopped green onions, freshly cracked pepper
- Serve with: fried chicken breast tenders, celery sticks, radishes, hot wing sauce
- Pulse first 10 ingredients in a food processor 4 times or just until blended. Transfer mixture to a serving bowl, and gently stir in blue cheese. If desired, stir in 1 to 2 Tbsp. milk, 1 tsp. at a time, for desired consistency. Cover and chill 1 to 2 hours before serving. Garnish, if desired. Serve with chicken tenders, celery sticks, radishes, and hot wing sauce. Store leftovers in refrigerator up to 7 days.
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