Spicy Blue Cheese Dip

Spicy Blue Cheese Dip
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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.