Best Cheese Dipping Sauce Recipes

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE

Steps:

• Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
• Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
• Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
• Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

CHEESE DIPPING SAUCE

Steps:

• In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
• Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.

CHICKEN WINGS WITH RED HOT HONEY GLAZE AND BLUE CHEESE-CELERY DIPPING SAUCE

Steps:

• For the wings:
• Heat grill to medium-high.
• Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.
• Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping.
• For the blue cheese-celery dipping sauce:
• Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

BUFFALO WINGS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Place the chicken wings in large resealable bag in a shallow baking dish.
• Melt the butter in a small saucepan and remove from the heat. Stir in the honey, hot sauce, paprika, salt and cayenne pepper. Let cool completely and pour over the chicken wings. Seal the bag and let marinate at room temperature 25 to 30 minutes. Drain and discard the marinade.
• Meanwhile, preheat the oven to 425 degrees F. Line a large sheet tray with aluminum foil and spray with nonstick spray.
• Bake the chicken on the sheet tray, flipping once halfway through cooking, 35 minutes.
• Serve alongside the Blue Cheese Dipping Sauce and celery sticks.
• Combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce together in mixing bowl or food processor and mix until combined. Season with salt and pepper.

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE

Steps:

• Blue Cheese-Yogurt Dip, recipe follows Directions Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side. Chipotle Hot Sauce: nocoupons 1 1/2 cups red wine vinegar 3 tablespoons Dijon mustard 2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it) 3 tablespoons honey 3 tablespoons vegetable oil Salt and freshly ground pepper 1 stick unsalted butter, cut into pieces 2 tablespoons ancho chile powder Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip, Blue Cheese-Yogurt Dip: nocoupons 1 pint thick Greek yogurt 3/4 cup crumbled domestic blue cheese 2 tablespoons finely chopped red onion 3 tablespoons finely sliced scallions Salt and freshly ground pepper Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

CREAM CHEESE SAUSAGE BALLS WITH CREAMY MUSTARD DIPPING SAUCE

Steps:

• Mix all ingredients until well combined. Roll into 1 inch balls. Bake for 20-25 minutes or until golden. You can make these ahead and refrigerate until needed. Or also freeze until ready to use, you will need to add a few minutes to the baking time.

CHICKEN WINGS - GRILLED W SPICY CHIPOTLE HOT SAUCE & BLUE CHEESE YOGURT DIPPING SAUCE

Steps:

• Chicken wings: Heat grill to high. Toss wings in a few T. of oil & season with s&p. Place on the grill in single layers & grill until golden brown on both sides & just cooked through, about 4 to 5 minutes per side. Hot sauce: Whisk together vinegar, mustard, chipotle puree, honey & oil in a medium bowl. Season with s&p, to taste. Dip: Combine all ingredients in a bowl & season with salt & pepper, to taste. Cover & refrigerate for at least 30 minutes before serving. Final Prep: Melt butter in a large skillet. Add the hot sauce mixture & bring to a boil. Whisk in the ancho chili powder & season with salt, to taste. Add the wings & cook, stirring for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.

BUFFALO CHICKEN BITES WITH BLUE CHEESE DIPPING SAUCE

Steps:

• In medium bowl, mix egg white and Buffalo wing sauce. Stir in chicken. Cover; refrigerate 30 minutes.
• Line cookie sheet with waxed paper. In large resealable food-storage plastic bag, place Bisquick mix, cornmeal, salt and pepper. With slotted spoon, remove 1/4 of chicken pieces from bowl and add to bag; seal bag and shake to coat. Repeat with remaining chicken pieces. Tap off excess Bisquick mixture and place chicken on cookie sheet.
• In small bowl, mix dipping sauce ingredients until well combined. Cover; refrigerate until serving time.
• In 10-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat 2 to 4 minutes. Cook chicken bites in oil in batches, about 1/3 at a time, 3 to 4 minutes, turning once, until golden brown. Drain on paper towels. Serve chicken with dipping sauce.

WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE(OR BLEU CHEESE)

Steps:

• Spicy Chicken Seasoning:.
• In a small bowl, whisk together the Neely's Barbeque seasoning, red pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tbls. of this mixture in a separate bowl.
• Rinse the chicken wings in cold water, then place them in a shallow baking dish and pat dry with paper towels.
• Sprinkle wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap and chill for 1 hour.
• Spicy Chicken Batter:.
• Whisk the eggs, hot sauce, red pepper flakes, black pepper, and cayenne together in a mixing bowl. Place the flour in a shallow pie plate.
• Heat the oil in a deep fryer or a Dutch oven(1 1/2 inches deep) over medium high heat until it reaches 350*F. on a deep fat thermometer.
• Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. Keep one hand dry to make the process neater. Place half the wings in the hot oil and fry 8-10 minutes, turning occasionally, until cooked through and golden brown. Use tongs to move the wings to a paper towel lined plate.
• Let the oil return to cooking temperature before adding the next batch. For extra hot wings, sprinkle them with the reserved seasoning.
• Serve with Horseradish Dipping Sauce:.
• Mix all the ingredients for the dipping sauce in a small bowl, and chill until needed. Enjoy!

PIG TAILS WITH BLUE CHEESE DIPPING SAUCE AND CRISPY BRUSSELS SPR

Steps:

• Special equipment: smoker.
• Preheat a smoker to 250 degrees F.
• For the chili rub and pig tails:.
• Combine the paprika, mustard powder, sugar, cayenne, salt and pepper in a bowl. Add the pig tails and toss to coat. Smoke the pig tails for 3 hours 30 minutes.
• For the sweet chili glaze:.
• Combine the onion powder, garlic powder, arbol chiles, dried Thai chiles, 1 cup of the vinegar and 1 cup water in a blender. Blend until smooth, and then strain.
• Combine the honey, garlic, roasted chiles, salt, remaining 1/4 cup vinegar and 1/2 cup water in a saucepan. Simmer over medium-high heat until reduced to a syrup consistency. Mix in the strained onion-garlic mixture to combine, and then stir in the butter. Bring the sauce to a boil, and then remove from the heat.
• For the dipping sauce:.
• Beat the Cambozola in an electric mixer until smooth. Add the creme fraiche and mix until incorporated. Mix in the mint, parsley and Worcestershire.
• For the Brussel's sprouts:.
• Heat the oil in a saute pan over medium heat. Add the Brussels sprouts and cook 3 minutes. Turn, add the butter and pistachios and continue to cook until the Brussels sprouts and butter are golden brown, 5 minutes more. Add the lemon juice and salt and toss to coat. Garnish with the Parmesan.
• Heat a grill pan or grill over high heat. Grill the pig tails to heat through, then toss with the chili glaze. Serve the pig tails with the blue cheese dipping sauce and crispy Brussels sprouts.

PARTY SAUSAGE CHEESE BALLS W / BBQ DIPPING SAUCE

Steps:

• 1. pre-heat oven at 400 degrees Combine all ingredients in medium size bowl .. mix well. Form walnut size balls, place on lined cookie sheet bake for 12-15 minutes. Serve on toothpicks, warm , with a side dish of your favorite bbq / dipping sauce. Enjoy !!
• 2. Note: you can easily double this recipes.

CHILI WINGS WITH BLUE CHEESE RANCH DIPPING SAUCE

Steps:

• For the dipping sauce: Combine the sour cream, blue cheese, buttermilk, chives, dill, parsley, hot sauce, lemon juice and garlic in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
• For the wings: Melt the butter in a saucepan and add the garlic. Cook the garlic for 1 minute. Add the hot sauce, soy sauce and Worcestershire and bring to a simmer. Remove the sauce from the heat and set aside.
• Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
• Serve the wings with the dipping sauce on the side.

CHEESE FRIES WITH ULTIMATE DIPPING SAUCE

Steps:

• Heat approximately 3 or 4 inches of oil in a deep fat fryer to 370 degrees F.
• While the oil is heating, peel potatoes and cut into strips using a French fry cutter.
• Place potato strips in ice water to remove excess starch.
• Completely dry potato strips using paper towels.
• Divide potatoes into two batches.
• Fry each batch in hot oil until golden brown; approximately 5 to 6 minutes/batch.
• While the French fries are cooking, make the Ultimate Dipping Sauce by pouring the mayonnaise on one side of a small serving bowl and the BBQ sauce on the other side of the serving bowl. DO NOT mix the mayonnaise and the BBQ sauce; mixing it with the French fries is part of the experience.
• Remove cooked fries with a slotted spoon and place on paper towel to remove excess oil.
• Remove paper towel from plate.
• Sprinkle grated cheddar cheese on piping hot French fries.
• Serve immediately, but allow the cheese to melt before serving. You may want to place under the broiler for a minute - just until the cheese melts; DO NOT let the cheese bubble and crust over!
• Dip the cheese fries into the Ultimate Dipping Sauce making sure you get a little bit of mayonnaise and a little bit of the hickory flavoured BBQ sauce.

BLANCHED BROCCOLI AND CHEESE DIPPING SAUCE

Steps:

• Blanch the broccoli by throwing florets into boiling water for 30 seconds, then draining and pouring into ice water. When cool, drain and set aside. Keep in the fridge to keep cool.
• To make the sauce, melt the butter in a pot over medium heat and sprinkle in the flour. Whisk to combine and cook until thick, about 1 minute. Pour in the milk and heat until it thickens. Add the grated cheese, cream cheese, salt, Cajun spice, mustard powder and pepper to taste. Stir to melt. Taste and adjust seasonings. Serve hot with the cold broccoli and use as a dipping sauce.

BUFFALO BLUE CHEESE DIPPING SAUCE

Steps:

• Combine all ingredients.
• Chill.
• Serve.

BUFFALO CHICKEN AND BLUE CHEESE DIPPING SAUCE

Steps:

• Dipping Sauce: Combine all ingredients in a small bowl, mixing well.
• With the back of the mixing spoon, mash the blue cheese into the sour cream until almost all of the lumps are gone.
• Chill in the refrigerator for at least 1 hour before serving.
• Chicken: Soak the chicken in the hot sauce in the refrigerator for at least 30 minutes.
• Put the flour in a pie tin and season with salt and Cajun seasoning.
• Remove chicken from hot sauce, shake off excess, and dredge chicken in the flour.
• Set on a baking rack.
• Heat the butter and oil in a large skillet over medium heat.
• When the butter has stopped bubbling, add the chicken tenders and cook until golden and cooked through, about 3 minutes per side.
• Remove from the pan and drain on paper towels.
• Serve warm with blue cheese dipping sauce and celery pieces.

BOURBON-GLAZED CHICKEN DRUMETTES WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove marinade from heat; cool to room temperature.
• Place chicken drumettes in 15 x 10 x 2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.
• Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with salt and pepper. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce alongside.

BLUE CHEESE DIPPING SAUCE

Steps:

• Whisk blue cheese crumbles, sour cream, and parsley in medium bowl until well blended. Season to taste with salt and pepper. Transfer to serving bowl. DO AHEAD: Dipping sauce can be made 1 day ahead. Cover and refrigerate.

STRING CHEESE STICKS WITH DIPPING SAUCE

Steps:

• Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms; beat 30 seconds with spoon. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Roll dough into 12x8-inch rectangle, 1/4 inch thick. Cut into 8 (6x2-inch) rectangles. Roll each rectangle around 1 piece of cheese. Pinch edge into roll to seal; seal ends. Roll on surface to completely enclose cheese sticks. On ungreased cookie sheet, place sticks seam sides down.
• Bake 8 to 10 minutes or until golden brown. Meanwhile, in 1-quart saucepan, heat pizza sauce over low heat until warm. In small bowl, mix butter and garlic powder; brush over warm cheese sticks before removing from cookie sheet. Serve warm with pizza sauce for dipping.

CHICKEN WINGS WITH RED HOT HONEY GLAZE AND BLUE CHEESE-CELERY DIPPING SAUCE

Steps:

• For the wings: Heat grill to medium-high. Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat. Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping. For the blue cheese-celery dipping sauce: Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.