The other "NO" was from the Raleigh News & Observer Mini Buffalo Chicken Balls which was part of the same article where we got the Buffalo Chicken Soup recipe that we really liked. The flavor of this recipe was quite nice but we could not get past the texture of a ground chicken meatball.
But while we disliked the chicken meatballs we really liked the N&O's Blue Cheese Dressing that was meant to go with the chicken meatballs. It gets a "yum" rating and I have made it any time Brad has requested a blue cheese dip for whatever we are having. It is really good with grilled potato wedges. Heck, it is good on crackers if nothing else. I adjust the ratio of cheese, sour cream, mayo and milk to make thicker or thinner as needed. If I am doing a thick dip I start by mashing up the blue cheese then adding in small but equal amounts of mayo and milk and not quite 2x that amount of sour cream. Once I get the consistency I want I add in the seasonings in amounts that mimic the ratios of the recipe depending on how much of the main ingredients I have used.
Blue Cheese Dressing**
(Serves: 2 cups)
- 3/4 cup sour cream
- 1/3 cup crumbled blue cheese
- 1/3 cup whole milk
- 1/3 cup mayonnaise
- 1 teaspoon salt, or to taste
- 1 tablespoon red wine vinegar
Place the sour cream, blue cheese, milk, mayonnaise, salt and vinegar in a medium bowl. Whisk thoroughly until completely combined. Adjust the seasoning if needed.
In the next two posts I will cover the two different hummus recipes we tried as well as two different seafood dips.
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