Bleu Buffalo Dip & Spread Mix
Made from scratch at the Firehouse Pantry
Product Description
|
Description |
| Tangy blue cheese dip kicked up a notch with
real buffalo wing sauce! |
|
|
Features |
Gluten Free
Vegetarian
Made from scratch from our original recipe |
|
Net Weight
& Yield |
Approx. 1.62 oz. (46g)
Approx. 1 1/2 cups of dip. |
|
|
Mix With |
8 oz. Cream Cheese & 1/4
cup Milk or Sour Cream (Creamy Dip)
8 oz. Cream Cheese & 2 Tbls. Milk
(Cheese Ball/Spread)
8 oz. Cream Cheese & 1/4
cup Milk & Microwave (Warm Dip/Fondue) |
|
|
Addition |
| 6 oz. Can of Chicken (drained) |
|
|
Serve With |
Celery Sticks
Tortilla Chips
Pretzels
French Bread
Bugles |
|
|
Mix It Up |
|
|
Shelf Life |
| 1+ Years.
Store for 2+ years out of sunlight, below 50 degrees
Fahrenheit |
|
|
Heat Level |
|
|
Recipes |
Recipe:
Buffalo Chicken Wontons
Creamy blue cheese and buffalo filling with chicken in a crispy fried won
ton.
1 pkt. Bleu
Buffalo Dip Mix, prepared as directed for spread
6 oz. can (or 3/4
cup) chicken, drained
1 pkg. wonton wrappers
1 egg, beaten
oil for frying
~ Stir chicken in to Bleu Buffalo Spread.
~ Place a scant Tablespoonful of Spread onto the center of each wonton wrapper.
~ Brush egg on the edges of the wrappers, fold over in a triangle shape, and
press to seal edges.
~ Place filled wontons in a single layer on a baking sheet lined with waxed
paper. Freeze wontons completely (takes approx. 1 hour).
~ Deep-fry wontons in 375 degree oil, turning once, until golden brown. Drain on
cooling racks or paper towels.
|
Recipe:
Baby Buffalo Bites
Scrumptious little pinwheels filled with spicy buffalo wing sauce, blue
cheese, and chicken.
1 pkt. Bleu
Buffalo Dip Mix, prepared as directed for spread
(6 - 8) 12" flour tortillas
1/2 - 1 pound thin-sliced roasted deli chicken
~ With a butter knife or spatula, spread Bleu Buffalo Spread over a tortilla to
about 1/8" thick.
~ Arrange chicken slices in a single layer over the tortilla.
~ Roll up tortilla tightly and set aside.
~ Repeat with remaining ingredients until you run out of meat or dip.
~ Using a sharp knife, slice rolls into 1" sections. Wipe the knife blade with a
damp kitchen towel or paper towel every few slices.
~ Arrange rolls close together on a platter, stacking in a pyramid shape if
necessary.
~ Refrigerate at least 1 hour before serving.
Note: Tortillas are more pliable when brought to room temperature first. |
|
