Buffalo Crudités With Blue Cheese Dip

Buffalo Crudités With Blue Cheese Dip

Buffalo Crudités With Blue Cheese Dip

Ingredients

For the blue cheese dip:

  • 3 ounces blue cheese, crumbled (about 3/4 cup)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon fresh lemon juice or apple cider vinegar
  • 1 to 3 tablespoons milk or buttermilk, or to taste
  • Kosher salt and black pepper

For the crudités:

  • ½ cup Louisiana-style hot sauce, such as Frank’s
  • 2 tablespoons olive oil
  • 1 large garlic clove, grated
  • 4 cups raw chopped vegetables, such as a mix of celery, carrots, cucumbers, radishes and snap peas
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        329 calories; 28 grams fat; 9 grams saturated fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 8 grams protein; 32 milligrams cholesterol; 1133 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  1. Make the dip: In a small bowl, stir together the blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season to taste with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
  2. Just before serving, prepare the crudités: In a large bowl, stir together the hot sauce, olive oil and garlic until combined. Toss with vegetables until evenly coated. Serve with the dip.

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