When I’m waiting ever so impatiently for my order at the deli counter at Kroger, I tend to rummage through the prepared food and cheese counters for free samples and interesting food finds. That’s a dangerous thing when I’m hungry, because it’s during those weak “I’ve gotta have it now” moments that I tend to buy items that disappoint (more so with the prepared foods than the cheeses). But recently, I snagged a container of this Buffalo Blue Cheese Dip that turned out to be delicious. In fact, it was so good my girls begged me to learn how to make it at home (they love recreating their favorite restaurant dishes and prepared foods in our kitchen–I’ve taught them well). Anyway today’s finger food is, you guessed it, Genêt’s Buffalo Blue Cheese Dip. Now don’t confuse this with my Buffalo Chicken Dip that I shared with you many moons ago. That dip is served warm and has boneless chicken in it. This dip is, on the other hand, made with Buffalo wing flavored cheddar cheese, is infused with lots of hot sauce and is bedazzled with big creamy chunks of blue cheese. It’s also served cold. Oh, and it’s meant to be spicy just like any good Buffalo wing sauce. So while you’re more than welcome to skimp on the jalapenos and hot sauce (by the way, I use Louisiana Hot Sauce in this recipe), I wouldn’t recommend it. The dip won’t have the same pizazz!
And you know, you can’t have Buffalo anything without a lovely beer chaser. So today’s pick? A Pyramid Outburst Imperial IPA. Although Seattle-based Pyramid Breweries has been making quality craft beers since 1984, I just discovered them. So glad I did. This one is crisp and very hoppy. I’m really digging it. Pyramid has several other brews that sound appealing to me too–like their Thunderhead IPA and Apricot Ale. Maybe I’ll try one of those next week. Until then …
Buffalo Blue Cheese Dip Recipe
4 ounces cream cheese, softened
1/2 cup grated Buffalo wing cheese*
1/2 cup grated sharp cheddar cheese
1/2 cup crumbled blue cheese
2 tablespoons white wine vinegar
1 tablespoon plus 1 teaspoon hot sauce (or to taste)
1 tablespoon mayonnaise
1 fresh jalapeno pepper, seeded and minced
Pinch of cayenne pepper
Salt and black pepper to taste
Assorted crackers or chips and celery sticks, for serving
In a medium bowl, combine cream cheese and next eight ingredients (through cayenne pepper). Season to taste with salt and black pepper. Cover and refrigerate until ready to serve. Serve with assorted crackers or chips and celery sticks. Makes about 1 1/2 cups.
*Cabot makes a delicious Buffalo Wing Cheddar Cheese. If you can’t find it or a similar product, substitute sharp cheddar for a total of one cup for the entire recipe.