Bleu Buffalo Dip & Spread Mix

Tangy bleu cheese dip kicked up a notch with Buffalo Wing Sauce! Serve it hot or cold. Vegetarian.

Net Weight 1.4 oz. Yield: approx. 1 1/2 cups of dip.

Serve With: Buffalo Wing Pretzel Crisps, Garlic Pretzel Crisps, Lightly Salted Pretzel Crisps, Flax Seed Corn Chips, Mama Zuma's Revenge Habanero Potato Chips, tortilla chips, celery sticks, French bread cubes.

Creamy Dip: Mix with 8 oz. softened cream cheese and 1/4 cup milk or sour cream.
Cheeseball/Spread: Mix with 8 oz. softened cream cheese and 2 Tbls. milk or buttermilk. If desired, roll into a ball and chill until firm.
Warm Dip/Fondue: Prepare as directed for Cheeseball/Spread (above). Microwave for 45 seconds, stir, then microwave an additional 30-60 seconds, until hot.
Suggested Additions: 6 oz. can of chicken (drained).

Contains dairy, soy, wheat. Manufactured in a facility that also packages wheat, dairy, soy, egg, peanuts, and tree nuts.

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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.

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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.

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Recipe: Buffalo Chicken Pizza
Thick crust pizza topped with a creamy, spicy blue cheese and buffalo sauce, shredded cheese, chicken, red pepper, and onions.

1 pkg. Beer Bread Mix, unprepared
1 cup plus 3 Tbls. beer or unflavored seltzer
1 pkt. Bleu Buffalo Dip Mix, prepared as directed for spread
1/2 cup (4 oz.) shredded mozzarella or provolone cheese
1/2 - 1 cup shredded, cooked chicken (preferable roasted, i.e. from a rotisserie chicken)
1/2 med. red bell pepper, seeded, sliced (optional, but recommended)
1/4 cup chopped onion (optional, but recommended)

~ Stir together Beer Bread Mix and beer/seltzer. Allow to rest for 5 minutes.
~ With greased hands, press dough into a greased pizza pan.
~ Bake in a preheated 375 degree oven for 15 minutes.
~ Spread Bleu Buffalo Spread, about 1/8" thick, evenly onto dough; sprinkle evenly with cheese; spread remaining ingredients evenly over dough.
~ Bake for an additional 10 - 15 minutes, or until cheese has melted and turned a light golden brown.