Buffalo Crudités With Blue Cheese Dip

By Ali Slagle

Buffalo Crudités With Blue Cheese Dip
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
10 minutes
Rating
4(144)
Comments
Read comments

Doused in something spicy, crisp crudités can become habit-forming. Inspired by the Buffalo cucumber salad at Parm in New York, this recipe coats the traditional sidekicks to Buffalo chicken — celery, carrots and other raw vegetables — in the garlic-spiked hot sauce that is traditionally doused on wings. The result is finger food at its finest: crunchy, flavor-packed and begging for beer (and blue cheese). Buffalo chicken wings might be written off as a bar fixture, but they’re a great example of contrasts: hot and cold, spicy and cooling, crisp and juicy. Like kimchi or chile-flecked melon, these crudités accentuate the play between spicy and fresh.

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Ingredients

Yield:4 servings

    For the Blue Cheese Dip

    • 3ounces blue cheese, crumbled (about ¾ cup)
    • ¼cup mayonnaise
    • ¼cup sour cream
    • 1tablespoon fresh lemon juice or apple cider vinegar
    • 1 to 3tablespoons milk or buttermilk, or to taste
    • Kosher salt and black pepper

    For the Crudités

    • ½cup Louisiana-style hot sauce, such as Frank’s
    • 2tablespoons olive oil
    • 1large garlic clove, grated
    • 4cups raw chopped vegetables, such as a mix of celery, carrots, cucumbers, radishes and snap peas
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

344 calories; 30 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 8 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 10 grams protein; 433 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dip: In a small bowl, stir together the blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season to taste with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)

  2. Step 2

    Just before serving, prepare the crudités: In a large bowl, stir together the hot sauce, olive oil and garlic until combined. Toss with vegetables until evenly coated. Serve with the dip.

Ratings

4 out of 5
144 user ratings
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Comments

julia longpre

I love this idea, but the eating seems problematic...you can’t use your fingers as with normal crudite because of the sauce, and using a fork to dip each vegetable would be difficult (hard to stab a raw carrot), finicky and slow going. Am I wrong?

Nancy

To solve the finger food problem created by the hot sauce, don't douse the vegetables with it. Instead give everyone two bowls, one with hot sauce, one with dip. Dip a vegetable in the hot sauce, then the dip. Take a bite. Repeat.

Emily

I'd use my fingers on this, but adjust the presentation, like spoon myself a personal bowl and eat over it rather than grab from a community tray and drip the sauce everywhere. I'd also cut the olive oil in half, and for a lighter blue cheese dip (I just made this last night and it lacks nothing in taste), mash your blue cheese crumbles as finely as you can with a fork, and blend well with some plain Greek yogurt.

Ramsey

Great idea, thanks Ali! I made this with Eric Kim’s Buffalo Sauce (SO good) and made Buffalo chicken skewers alongside. I definitely consider this finger food, as sauce-drenched wings would be, making it perfect for a movie night at home.

s zupic

I feel the same, its called napkins my chefs:)

Nancy

To solve the finger food problem created by the hot sauce, don't douse the vegetables with it. Instead give everyone two bowls, one with hot sauce, one with dip. Dip a vegetable in the hot sauce, then the dip. Take a bite. Repeat.

Nancy

Next time would omit the mayonnaise and just use sour cream or yogurt.

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