Bleu Buffalo Dip & Spread Mix
Made from scratch at the Firehouse Pantry

Tangy bleu cheese dip kicked up a notch with real Frank's Red Hot 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, Garlic Bagel 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. Pizza Margherita 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.