Tag: game day appetizer

Blue Cheese Ranch Dip

Ingredients

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 ounces blue cheese
  • 2 tablespoons buttermilk
  • 2 grated garlic cloves
  • 1 tablespoon chopped chives
  • Salt and pepper to taste
  • Sriracha Buffalo roasted chicken wings, for serving with the dip

Directions

  1. In a small mixing bowl, stir the first 6 ingredients together until combined, seasoning with salt and pepper to taste afterwards. Serve with the chicken wings.

If you love serving blue cheese dressing or ranch dressing with chicken wings, then you’re going to loves this dip because it gives you the best of both flavors ! You can taste the blue cheese but it doesn’t overpower the other flavors in the dip that remind you of ranch. The Sriracha Buffalo chicken wing flavor paired perfectly with this creamy dip and we couldn’t get enough of eating the two together !

We got this recipe from Food Network magazine.

We weren’t paid in any form to promote Food Network magazine.

Take care everybody !

Southwest-Style Egg Rolls with Southwest Sour Cream Dip

Ingredients

  • ¼ cup olive oil (we used extra-virgin olive oil)
  • ¼ cup chopped green onion
  • 8 cups fresh baby spinach
  • 1 cup frozen corn
  • 1 (15-ounce) can black beans, drained
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt (we used Kosher salt)
  • 1 teaspoon ground cumin
  • 6 ounces Monterey Jack cheese, shredded (we used closer to 8 oz. of pepper jack cheese)
  • 1 (14-oz.) package egg roll wrappers
  • Vegetable oil for frying
  • Southwest Sour Cream Dip
    • 1 (16 oz.) container sour cream
    • 4 teaspoons lime zest
    • 1 teaspoon ground cumin
    • 3 tablespoons minced chipotle peppers
    • 2 tablespoons adobo sauce (from the can of chipotle peppers in adobo sauce)
    • ¼ teaspoon Kosher salt

Directions

  1. Pour the olive oil into a skillet and set the heat to medium. Once the oil’s hot, add in the green onions and cook just long enough for them to get tender. Add in the spinach, corn, black beans, and lime juice to the skillet. Mix in the salt and ground cumin, taking the skillet off the heat and stirring in the cheese afterwards.
  2. Take ¼ cup of the skillet mixture and place it in the middle of an egg roll wrapper. Fold in the sides of the wrapper and roll it up, applying a small amount of water to the wrapper up afterwards. Repeat until the filling is used up.
  3. Using a large heavy skillet (we used a Dutch oven), pour in enough vegetable oil to fully cover the egg rolls once they’re in there, setting the heat to medium-high. Once the oil’s hot, place a few egg rolls in at a time, cooking until they look golden-brown all over. Take the egg rolls out and place them on a paper towel-lined plate.
  4. While the egg rolls are resting on a plate, make the dip by simply taking a mixing bowl out and stirring the Southwest Sour Cream Dip ingredients together until combined. Serve immediately.

Yields 13 egg rolls (could’ve been 14 but we taste tested the filling a few times).

This was a delicious combo. We did have to look up instructions on how to roll an egg roll because ours just didn’t look right based off their instructions. This was our first time actually making egg rolls so not all of the egg rolls cam out looking pretty but it got the job done. We’ll get better at making egg rolls though, we just need more practice. The egg rolls tasted good on their own and were surprisingly filling but the dip that we thought up ourselves makes it taste even better ! In the dip you’ll taste smokiness and spiciness from the chipotles and adobo sauce and some tang from the lime zest. The cumin also adds some depth to the dip. The spiciness is enough to notice but not overpower the flavors in the dip.

The egg roll recipe came from Allrecipes but the dip was our own creation.

We weren’t paid in any form to promote Allrecipes.

Take care everybody !