Creamy Cheesy Buffalo Blue Cheese dip meets golden fried crunch corn dogs… enough said!
|1 Pkg||(450 g) Top Dogs® Original Wieners|
|1 Pkg||(250 g) cream cheese, softened|
|1/4 cup||(50 mL) Franks red hot sauce|
|1/4 cup||(50 mL) mayonnaise|
|1/4 cup||(50 mL) sour cream|
|1/2 cup||(125 mL) blue cheese, crumbled|
|1 cup||(250 mL) cornmeal|
|1 cup||(250 mL) flour|
|2 tbsp||(30 mL) sugar|
|4 tsp||(20 mL) baking powder|
|1 tbsp||(15 mL) salt|
|1 1/4 cup||(300 mL) milk|
|Vegetable oil for frying|
|12||12 inch skewers|
IN A large bowl or food processor mix together cream cheese, hot sauce, mayonnaise and sour cream.
STIR in blue cheese and onion. Set aside.
PREPARE batter by sifting cornmeal, flour, sugar, baking powder and salt. In another large bowl whisk eggs with milk.
ADD wet ingredients to dry ingredients and whisk until completely combined.
PAT each hot dog dry with paper towel.
PUSH skewer into the center tip of each hot dog and insert half way.
BRING enough oil in a large pot or deep skillet to 365 degrees.
DIP each hot dog while holding skewer into oil and fry for 3 to 4 minutes or until an internal temperature of 165 degrees is reached.
PLACE onto paper towel lined tray and repeat with remaining hot dogs.
SERVE immediately with dip.
Dip can be served at room temperature or place in a small casserole dish and heat in oven for 20 minutes at 375 degrees.
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