Buffalo Blue Cheese Dipping Sauce Food

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE

Steps:

• For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside.
• For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool.
• In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes.
• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
• Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes.
• While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through.
• Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side.

BUFFALO CAULIFLOWER WITH BLUE CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes
• For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
• Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.

FRIED BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
• Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
• Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

BUFFALO CHICKEN CALZONE WITH BLUE CHEESE DIP

Steps:

• Preheat oven to 450 degrees F.
• Coat a large baking sheet with cooking spray.
• In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
• Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.
• Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.
• While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.
• Serve calzone sliced with sour cream dip on the side.

BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.
• Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they're all evenly coated.
• Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn't big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side

BUFFALO CRUDITéS WITH BLUE CHEESE DIP

Steps:

• Make the dip: In a small bowl, stir together the blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season to taste with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
• Just before serving, prepare the crudités: In a large bowl, stir together the hot sauce, olive oil and garlic until combined. Toss with vegetables until evenly coated. Serve with the dip.

CREAMY BUFFALO DIPPING SAUCE

Steps:

• Whisk mayonnaise, Buffalo wing sauce, and honey together in a bowl until smooth.

BUFFALO CHICKEN AND BLUE CHEESE DIPPING SAUCE

Steps:

• Dipping Sauce: Combine all ingredients in a small bowl, mixing well.
• With the back of the mixing spoon, mash the blue cheese into the sour cream until almost all of the lumps are gone.
• Chill in the refrigerator for at least 1 hour before serving.
• Chicken: Soak the chicken in the hot sauce in the refrigerator for at least 30 minutes.
• Put the flour in a pie tin and season with salt and Cajun seasoning.
• Remove chicken from hot sauce, shake off excess, and dredge chicken in the flour.
• Set on a baking rack.
• Heat the butter and oil in a large skillet over medium heat.
• When the butter has stopped bubbling, add the chicken tenders and cook until golden and cooked through, about 3 minutes per side.
• Remove from the pan and drain on paper towels.
• Serve warm with blue cheese dipping sauce and celery pieces.

BUFFALO BLUE CHEESE DIPPING SAUCE

Steps:

• Combine all ingredients.
• Chill.
• Serve.

BUFFALO WINGS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Place the chicken wings in large resealable bag in a shallow baking dish.
• Melt the butter in a small saucepan and remove from the heat. Stir in the honey, hot sauce, paprika, salt and cayenne pepper. Let cool completely and pour over the chicken wings. Seal the bag and let marinate at room temperature 25 to 30 minutes. Drain and discard the marinade.
• Meanwhile, preheat the oven to 425 degrees F. Line a large sheet tray with aluminum foil and spray with nonstick spray.
• Bake the chicken on the sheet tray, flipping once halfway through cooking, 35 minutes.
• Serve alongside the Blue Cheese Dipping Sauce and celery sticks.
• Combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce together in mixing bowl or food processor and mix until combined. Season with salt and pepper.

BUFFALO CHICKEN SKEWERS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Combine butter, hot sauce, cider vinegar and dressing mix in heavy saucepan. Stir over low heat until smooth. Taste and add more hot sauce if desired.
• Spray grill or broiler pan with no-stick cooking spray; heat grill or broiler.
• Place chicken tenders in large bowl; drizzle with oil. Toss to coat. Season with salt and pepper. Thread each chicken tender onto a wooden skewer.
• Grill or broil until cooked through and golden brown, about 8 to 10 minutes. Brush generously with Buffalo Sauce in the last minutes of cooking. Serve with blue cheese dressing for dipping.

ZESTY BUFFALO BLUE CHEESE DIP

Steps:

• Combine blue cheese dressing, sour cream, blue cheese, and Buffalo sauce in a small slow cooker. Mix well and cook on Low until melted and hot, about 10 minutes.

BUFFALO CHICKEN QUINOA BITES WITH BLUE CHEESE DIPPING SAUCE

Steps:

• In a small bowl, combine Greek yogurt, blue cheese, garlic, dill, parsley, salt and pepper, to taste; set aside in the refrigerator.
• Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
• In a large bowl, combine quinoa, chicken, goat cheese, sharp cheddar, buffalo sauce, Panko, egg, flour, salt and pepper.
• Scoop the mixture evenly into the muffin tray, about 1 1/2 tablespoons for each. Place into oven and bake for 18-20 minutes, or until golden and set. Serve immediately with dipping sauce.

BUFFALO SHRIMP WITH BLUE CHEESE SAUCE

Steps:

• Combine the butter and the Tabasco sauce in a small saucepan over medium-low heat, and cook until the butter has melted. Stir, and let cool slightly. Then divide the butter mixture between two large mixing bowls.
• Place the shrimp in one bowl and coat them well with the butter mixture. Cover the bowl loosely and let the shrimp marinate at room temperature for 20 minutes.
• Meanwhile, make the blue cheese dipping sauce. Combine all sauce ingredients, except the cheese, in a bowl. Gently fold in the blue cheese, being careful not to break it up too much (or it will turn the sauce an unappetizing gray). Adjust the seasonings to taste. Refrigerate, covered, for as long as overnight.
• To cook the shrimp, heat a nonstick skillet over medium heat. Using tongs, lift the shrimp from the marinade and cook them, in batches, in the skillet until they are pink and opaque, 2 minutes per side. As they are cooked, transfer the shrimp to the second bowl and toss them well in that batch of butter-Tabasco mixture.
• Again using tongs, transfer the cooked shrimp to a serving bowl. Sprinkle them with coarse salt. Serve immediately, along with the celery, carrots, and scallions, and a bowl of Blue Cheese Sauce for dipping.