SUPER SPECIAL SUPER BOWL EDITION 🏈

Nibbles and Bites Issue #3: A Delicious Whipped Dip

Light and airy whipped blue cheese dip topped with buffalo cauliflower, sweet and sticky dates and a heavy sprinkle of chives! 

---

I hear there is a big game this weekend that I will need to be coaxed into watching, but I’ll try not to look as miserable as Ben Affleck at the Grammys. Just kidding - truth be told I typically enjoy the Super Bowl, but I’m always more excited by the food and halftime show (Rihanna!) and I’m planning to leave all the bad vibes at the door! Let’s go Chiefs!

I’m kicking this newsletter off with a spicy little (totally non-sponsored, maybe even laughably non-sponsored) product recommendation. Has everyone stocked up on their favorite hot sauce in time for game day wings?

Shaquanda's Hot Pepper Sauce is my all-time favorite hot sauce. It’s a fresh and bright Barbadian hot sauce made from chili peppers, fresh ginger and turmeric. I sampled it at an Eater event a few years ago and met the founder Andre Springer, whose drag persona, Shaquanda, is displayed on the iconic label. You should also try their “Ooooomami Sauce!” made with blueberries, balsamic and habanero. If that name hasn’t sold you yet, I don’t know what will. Their sauces are truly fantastic and full of personality.

I’m also a big Frank’s Red Hot Sauce enthusiast and understand why it has a cult-like following. It’s simple, reliable and delicious. It packs a punch without asserting itself too much and it adds a nice amount of acidity to any dish. Frank’s is what I used to develop this week’s whipped blue cheese dip recipe. Check it out below!

Whipped Blue Cheese Dip with Honey Buffalo Dates & Cauliflower

Ingredients:

3 cups riced cauliflower

2 tbsp olive oil

2 tbsp butter

3 tbsp Frank’s Hot Sauce

¼ tsp cayenne pepper

2 tbsp honey

4 medjool dates, pitted and diced

8 oz blue cheese, reserve some crumbles for garnish

4 oz cream cheese, softened

1/2 cup sour cream

2 tbsp thinly sliced chives

Lots of celery sticks or pita chips

Instructions: 

1. Roast - Preheat your oven to 450 degrees. Drizzle the riced cauliflower with olive oil. Roast for 25 minutes stirring halfway through until the cauliflower is golden brown and super crispy.

2. Blend - To the bowl of a food processor, add the blue cheese, sour cream and cream cheese and combine for 30 seconds to 1 minute until smooth and airy. Season with salt and pepper to taste.

3. Sauce - Meanwhile, in a small pot over medium heat combine the butter, hot sauce, and cayenne pepper. Allow the butter to melt. Add the honey and stir to combine. To a large bowl, add the roasted cauliflower, dates and half of the honey-buffalo sauce. Mix to combine.

4. Plate - Spread the blue cheese dip in a low bowl running your spoon in a circular motion against the side of the bowl to create a shallow well. Add the honey-buffalo cauliflower and dates to the center. Drizzle with the remaining buffalo sauce. Garnish with chives and blue cheese crumbles. Serve with pita chips or celery sticks.

Okay, so now you have your delectable blue cheese dip, but what to pair with it? Don’t worry, I have you covered there too - be on the lookout for a particularly delicious spicy chicken wing recipe in your inbox tomorrow morning. 🍗

---

This post is for all subscribers. Thanks for subscribing!