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Horizontal image of a bowl of a creamy condiment on a plate with grilled spuds.

Potato Wedges with Buffalo Blue Cheese Dip

  • Author: Meghan Yager
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


When it comes to spuds, you need something that’ll stand out in a crowd, like our potato wedges with buffalo blue cheese dip.



For the Potatoes:

  • 23 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


For the Potatoes:

  1. 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.
  2. Cut into wedges, about 8 to 10 per potato.
  3. Place in a bowl and add the olive oil, salt, pepper, garlic powder, cayenne pepper, and onion powder. Mix well.
  4. Place wedges on a hot grill for approximately 4-5 minutes per side, until crisp and cooked through.

For the Dip:

  1. Combine all ingredients in a medium-sized bowl and stir well to incorporate all of the seasonings thoroughly.
  2. 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