As much as I love blue cheese dressing for dipping my chicken wings, I don’t want it to overwhelm my ‘delicate’ palate that I can’t taste the wings. So, I might’ve been a tad nervous when I cooked up a batch of wings and tossed them in some Moore’s Blue Cheese Buffalo wing sauce. Well, that first bite told me and told me quick that the sauce was about as perfect as you can get. Nice and thick, but not too thick, and packed with blue cheese flavor and a hint of spiciness. But not too much blue cheese flavor and not too much spiciness. Darn good eating, that’s for sure.
You can skip the Ranch or blue cheese dipping sauce for wings coated in Moore’s Blue Cheese Buffalo wing sauce. You don’t need anything except the wings, the sauce and a stack of paper towels. Also try Moore’s Creamy Ranch or Teriyaki wings.
Also try my dry Ranch wings. Dry good, not dry bad.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces
Moore's Blue Cheese Buffalo Wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 -8 servings
I really like grilled hot dogs topped with a creamy salad. Just about any kind of salad will do, too. This time I went with a simple iceberg mixture, with a good helping of blue cheese crumbles and dressing. And mushrooms. The coolness of the salad on these blue moon hot dogs contrasts well with the just-off-the-grill weiners.
Some folk aren’t so keen on blue cheese, and that’s ok. Just substitute Gorgonzola (or diced Monterey jack for an even mellower flavor) for the cheese, and ranch salad dressing for the blue cheese dressing when you make these blue moon hot dogs.
Also try my Brutus hot dogs.
Blue Moon Hot Dogs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
- 2 hot dog buns
- 2 all-beef hot dogs
- 1 teaspoon olive or vegetable oil
- 3-4 mushrooms sliced
- 2 tablespoons or more blue cheese or Gorgonzola cheese, crumbled
- 1/4 cup iceberg lettuce chopped
- 1/2 Roma tomato seeded, chopped
- 2 tablespoons blue cheese salad dressing
Toast buns as desired.
Grill or cook dogs as desired.
Drizzle the mushrooms with the oil. Saute or grill the mushrooms until just tender.
In a medium bowl, combine the mushrooms, cheese, lettuce, tomato and salad dressing.
Place dogs into the buns and top with the mushroom mixture. Serve.
This is a slight variation on my used-to-be-favorite wing dipping sauce. Now I love them both. The other version has a little kick thanks to Cholula hot sauce. This recipe for blue cheese dip is creamier and more blue cheesy, with a little green onion bite. It also works great on more than just chicken wings.
Unlike some recipes for blue cheese dip, this one does not include lemon juice. Lemon juice can break down the sour cream so you have to use the dip that day. This version will last for a while in the fridge, so no need to rush!
I made a big ole batch of this crazy good dip and served it with some homemade Buffalo Wild Wings teriyaki chicken wings and a basket of deep fried jalapeno bottle caps.
There were no leftovers.
Blue Cheese Dip
A fantastic dip for everything from chicken wings to deep fried jalapeno bottle caps.
Prep Time 1 hour
Total Time 1 hour
Servings 1 1/2 cups
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup 2 ounces crumbled blue cheese (or gorgonzola)
- 1/2 cup finely chopped green onions white and light green parts only
Whisk together the sour cream, mayo, salt and pepper until smooth.
Gently fold in the blue cheese and green onions.
Refrigerate at least one hour before serving.