Servings: 18 Tbsp
Calories: 11.6kcal
Equipment
- strainer
- coffee filter
- bowl for strainer
- mixing bowl
- measuring cup and spoons
- spatula and wooden spoon
Ingredients
- 1 c plain non-fat yogurt
- 4½ tbsp Bolthouse Farms blue cheese dressing
- 4 tsp Frank's Buffalo wing sauce
Instructions
- Place a coffee filter in a strainer and then place the strainer in a bowl. Place the plain non-fat yogurt in the coffee filtered lined strainer. Cover it with plastic wrap and refrigerate over night. The whey will drip into the bowl resulting in the yogurt thickening.
- Next day, put the thickened yogurt into a mixing bowl. Add your favorite blue cheese dressing and wing sauce to the yogurt. I used Bolthouse Farms blue cheese dressing as the points are low and the flavor is excellent. I used Franks wing sauce. Depending on our preference, you can choose a wing sauce that is mild to hot.
- Mix until the three ingredients are well combined. Taste the dip. Add more wing sauce if you think it's needed.
- Place the dip into a plastic storage container and refrigerate until ready for use. Note, the dip will thin out after mixing in the blue cheese dressing and wing sauce but it will thicken to a nice dipping consistency with refrigeration.
- Transfer the dip to a serving bowl when ready to serve and add in a platter of cut raw veggies and various crackers to use as dippers.
- Refrigerate any leftovers. It will keep for 5-7 days in the refrigerator.
Notes
The points for Bolthouse Farms blue cheese dressing are low and the flavor is excellent in my opinion.
I used Frank's Buffalo wing sauce. Just about any wing sauce can be substituted in and the various sauces vary from mild to hot so you can choose according to your heat preference.
The entire recipe makes 18 tbsp. for a total of 3 pt. One tbsp is 0 pt. A sixth of the recipe or 3 tbsp is 1 pt (0.5 pt in actuality but it rounds up).
Nutrition
Serving: 1Tbsp | Calories: 11.6kcal | Carbohydrates: 1.1g | Protein: 0.9g | Fat: 0.3g | Saturated Fat: 0.1g | Sugar: 1.1g
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