Cookbook:New Orleans Style Chicken Wing Dipping Sauce

| Southern U.S. cuisine | Mardi Gras Recipes

Ingredients

 * 1 jar (12 ounces) of refrigerated chunky blue cheese dressing
 * ¾ cup Creole mustard
 * ⅓ cup scallions, finely chopped (reserve a teaspoon of chopped green tops for garnish)
 * 1 teaspoon Creole seasoning

Procedure

 * 1) Combine all ingredients and refrigerate at least 2 hours before serving (overnight is preferable).
 * 2) Garnish with the reserved scallions.

Notes, tips and variations

 * Serve as a dipping sauce for celery stalks and cooked chicken wings (baked, broiled, fried, or grilled), 24 pieces of wings (tips discarded) or "drummettes" for the quantities given.
 * Can use with any other raw vegetable.