Description
When it comes to spuds, you need something that’ll stand out in a crowd, like our potato wedges with buffalo blue cheese dip.
Ingredients
Scale
For the Potatoes:
- 2–3 large baking potatoes, scrubbed well (about 2 lbs total)
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- Pinch of onion powder
For the Dip:
- 1/2 cup chunky blue cheese salad dressing
- 2 oz cream cheese, room temperature
- 1/4 cup sour cream
- 2 tsp hot sauce (I use Frank’s)
- 1/2 tsp freshly ground black pepper
- 1/4 cup sliced green onion, green parts only
- 1 Tbsp blue cheese crumbles
Instructions
For the Potatoes:
- Pierce each potato with a fork, about 15 times all over. Microwave on high for about 5 minutes, more or less depending on size. Remove from microwave and let cool for 5 minutes.
- Cut into wedges, about 8 to 10 per potato.
- Place in a bowl and add the olive oil, salt, pepper, garlic powder, cayenne pepper, and onion powder. Mix well.
- Place wedges on a hot grill for approximately 4-5 minutes per side, until crisp and cooked through.
For the Dip:
- Combine all ingredients in a medium-sized bowl and stir well to incorporate all of the seasonings thoroughly.
- Serve potato wedges with buffalo blue cheese dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Microwave/Grilling
- Cuisine: Vegetarian
Keywords: blue cheese, buffalo dip, potatoes, game day recipes, grilling, vegetarian