In my ideal world, my husband would not only proudly boast about eating every single thing that appears on the blog, but he’s also be a contributor. But since that isn’t going to happen anytime soon, I should probably just have my phone on video mode, ready to hit record, every time he dives into a long-winded story about how “so freaking’ good” something is. Because what other way could I possible convince you that
? Yes, it’s true. Not only do #RealMenEatTofu but they also go on to sing love poems about how something made with tofu and *just a little* cheese is actually a heck of a lot better than the ubiquitous dish we affectionately dub “crack dip.” You know the one.
So what makes my #cleaneating version that much better? According to my real man, it’s the lack of that 1/4″ oil slick on top. The one that actually prevents you from scooping a meaningful portion of dip on your chip, leaves you with a belly ache and disguises the actual flavor of buffalo sauce in the dish. So let’s talk about that flavor – ’cause he had a lot to say about that too. I went the slightly nontraditional route of using Tobasco Original Red sauce here, because I found it had the least amount of sodium compared to other brands. And we found that the spice is not to be reckoned with. That’s not to say this is *too* spicy – you’ll still be able to detect the tangy blue cheese and colorful spices (hint: you don’t need tons and tons of cheese when working with a richly flavorful one like I did here.) But we’ve got here is some seriously real hot pepper flavor like I’d expect from some seriously good buffalo wings.
I think the last line of that love song goes a little something like, “You can make this anytime. Like, for dinner, not just when football’s on.” And then I answer, “Yeah, I can, because it’s actually healthy enough. #truestory.
Ready for the recipe? You can find my Creamy Buffalo Chicken Dip over at Clean Eating Magazine.