Tangy Blue Cheese Dip

Prepping for more holiday festivities I decided to make a new dip to go with some fantastic spicy buffalo ranch nacho chips we found at the supermarket.  And what better accompaniment to spicy buffalo than blue cheese?  This creamy rich recipe provides the right combo of cool and tanginess that’ll keep you dipping all night long!

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TANGY BLUE CHEESE DIP

Ingredients

  • 8 Ounces Cream Cheese, Softened
  • 1/2 Cup Miracle Whip
  • 4 Ounces Blue Cheese Crumbles
  • 1 Tsp. Lemon Juice
  • 1 Tsp. Worcestershire Sauce
  • 1 Tsp. Celery Seed
  • 1/2 Tsp. Salt

Instructions

  • In a medium mixing bowl, stir together softened cream cheese, Miracle Whip and lemon juice until smooth.
  • Add Worcestershire, celery seed and salt and stir to combine.
  • Fold in blue cheese crumbles and transfer to a serving bowl.
  • Refrigerate for 4 hours before serving.  Serve with chips, vegetables or chicken wings.

Try finding Paqui Chips in your local grocer or super store as the Buffalo Ranch or Grilled Habanero are awesome with this dip!  Corn chips are also great at a crispy dipper.  You can thin this recipe out by adding whole milk until you get your desired consistency – this makes a tasty salad dressing too.  Dig in!

Blueberry Salad w/Homemade Balsamic Dressing

After a few weeks of heavy holiday eating (we loved every minute of it!) it’s time to lighten the menu.  This salad recipe elevates mixed greens with the sweetness of blueberries, bite of red onions and saltiness of feta cheese.  Now, on their own these are a wonderful combination, but they’re even better when drizzled lightly with this perfectly balanced balsamic dressing!  Great at any time of the year, it’s a bright crisp addition to any meal, especially with winter soups and stews.

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BLUEBERRY SALAD

Ingredients

  • 4 Cups Mixed Greens
  • 1 Cup Blueberries
  • 1/4 Red Onion, Sliced Thinly
  • 1/2 Cup Crumbled Feta Cheese

HOMEMADE BALSAMIC DRESSING

Ingredients

  • 1/3 Cup Extra Virgin Olive Oil
  • 3 Tbs. Cranberry Pear Balsamic Vinegar
  • 1 1/2 Tbs. Sugar
  • 1 Tsp. Dijon Mustard
  • 1/4 Tsp. Salt
  • 1/4 Tsp. Black Pepper

Instructions

  • In a small bowl or mason jar with lid, place all dressing ingredients.
  • Whisk together or close lid and shake well until thoroughly mixed and sugar is dissolved.
  • Refrigerate until used or up to 1 week.
  • Y0u can use any fruited balsamic vinegar or white wine vinegar for a lighter, more neutral flavor.
  • Arrange salad ingredients on 2-4 plates, depending on portion size.  Drizzle lightly with dressing.

This is a basic recipe that can be updated with all kinds of variations.  Try substituting dried cranberries and orange segments for the blueberries and goat cheese for the feta.  As long as you keep the balance of sweet, tart and salty.  I also like adding the crunch of candied pecans, toasted pine nuts or salty pistachios.  Give a few of them a try and let me know your favorite combination.  I’m sure you’ll get a lot of use our of the recipe from weekday suppers to weekend dinner parties.  Dig in!