Wings need good dip

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Because fatty foods apparently demand fatty accompaniments, blue cheese dip has long been the de facto condiment of the must-have food of Super Bowl parties -- chicken wings.

Actually, it makes sense. Fat-on-fat usually isn't a great pairing, but in this case it works. The tangy bite of the blue cheese cuts through the fat of the chicken, while the creaminess mellows the heat of the sauce.

To do your wings justice, though, ditch the bottled dressing. Too often it is cloying and lacking assertive blue cheese flavor. It's easy and fast to make an awesome blue cheese dressing that honors, rather than obliterates, your wings.

In this recipe, the combination of sour cream, mayonnaise and thick Greek-style yogurt offers the perfect blend of creaminess and acidity, a great base for crumbled blue cheese.

When selecting blue cheese, note that more veining (the "blue" in the blue cheese) doesn't necessarily equate to more flavor. For the best flavor and crumble, go with a Gorgonzola or Roquefort.

Using low- or no-fat sour cream, yogurt and mayonnaise would lighten up this admittedly indulgent recipe. Or if you'd rather push it way over the top, crumbled cooked bacon would be a delicious addition.


2 tablespoons olive oil

4 cloves garlic, minced

3 shallots, minced

1/2 teaspoon mustard powder

1 1/2 cups sour cream

1/2 cup plain Greek-style yogurt

2 tablespoons mayonnaise

1 3/4 cups crumbled blue cheese (such as Gorgonzola or Roquefort)

1 tablespoon minced fresh parsley

Pinch paprika

In a medium skillet over medium-high heat, combine the oil, garlic, shallots and mustard powder. Saute until the shallots are lightly browned and very tender, about 4 to 5 minutes.

Remove the skillet from the heat and let cool for 5 minutes. Stir in the sour cream, yogurt and mayonnaise. Stir in the blue cheese. Transfer to a serving bowl, then refrigerate for at least 30 minutes.

When ready to serve, sprinkle with parsley and paprika. Serves 10

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