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I made two dipping sauces, one for the veggie sticks (which I didn’t bother listing on my menu, boring old veggie sticks) and one for the wings. Although both cheeses are full fat, I did reduce the fat by using non-fat Greek yogurt; President’s Choice makes a wonderful product that is quite reasonably priced.

Feta Dip

Feta Dip. Now where did I put those veggie sticks?

Ingredients:

  • 100 g and 50 crumbled Greek Feta
  • 1 cup Greek yogurt
  • 1 clove garlic, finely minced
  • salt to taste

Directions:

  1. Place 100 g of the Feta, yogurt and garlic into the container of your immersion blender. Blend until smooth, taste to see if it’s salty enough (you may wish to leave overnight and taste again when the flavours have had a chance to really come together).
  2. Fold in the remaining crumbled Feta for a chunky dip.
  3. Serve with vegetable sticks.

Blue Cheese Dip

Blue cheese dip. Grab a wing and start dipping!

Ingredients:

  • 100 g and 50 crumbled Blue (I used Rosenborg Danish blue because I can buy it very inexpensively at Costco. I cut it into 100g portions and freeze in small zip lock bags).
  • 1 cup Greek yogurt
  • salt to taste

Directions:

  1. Place 100 g of the blue cheese and yogurt into the container of your immersion blender. Blend until smooth, taste to see if it’s salty enough (you may wish to leave overnight and taste again when the flavours have had a chance to really come together).
  2. Fold in the remaining crumbled blue for a chunky dip.
  3. Serve with maple garlic wings!

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