Spicy Blue Cheese Dip
Eating Well Magazine
2/3 cup reduced-fat sour cream
2/3 cup crumbled blue cheese
1 tablespoon distilled white vinegar
1/4 teaspoon cayenne pepper
Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl.
Makes 1 cup, for 8 servings.
Make this your dip for Boneless Buffalo Wings and crunchy vegetables instead of a higher-fat blue cheese dressing. We’ve added a generous amount of cayenne pepper for fans of hot wings—omit the cayenne if you’re serving this to a less “spicy” crowd. Cover and refrigerate for up to 3 days.