Boulevard 647 Buffalo Bleu Cheese Dip

Over at the Boulevard 647 Specialty Food Company, our friend, the Hot Dip Mastermind Dwayne Dittmer, brings us his award winning Buffalo Bleu Cheese Dip. The French might call the cheese “bleu” but in America, we say BLUE CHEESE.


Buffalo Bleu Cheese Dip

Spice up your next Holiday or Football party with this delicious Award Winning buffalo cheese dip. It’s an easy heat and eat dip right out of the jar. Or, you can kick it up with some of the many recipe suggestions from

Ingredients: cream cheese, hot sauce, butter, blue cheese, garlic, chipotle peppers, sugar, chili peppers, garlic powder, mustard powder, onion powder, paprika.

Boulevard 647 Buffalo Bleu Cheese Dip won the Chile Pepper Magazine’s 1st Place Award in both Condiment – Specialty, and Snacks – Prepared Dip categories. A double win!

Texture and Appearance: A very thick yellow dip with bits of spices throughout – it’s even gloppy.

Thick dip needs to be heated up.

Thick dip needs to be heated up.

Yes, gloppy is not an attractive word, but I wanted to distinguish it from the smooth, pasty cheese dips you see in the supermarket shelves near the chips. And in this case, “gloppy” is a good thing!

This is NOT thin cheese wiz stuff. But it does need to be heated to make it… well, dip-able. Very thick.

Taste Straight Up: Big bold cheese taste. Spicy on a medium level for a dip. It truly has a buffalo blue cheese flavor. This dip can be very useful. Beware, the salt content is high, but most buffalo sauce flavored recipes can be that way. Versatile.

Heat this dip for best flavor. With chips, it's pungent!

Heat this dip for best flavor. Our homemade pita chips.

Taste on Food: We heated up a cup of this dip to have with our homemade chicken tenders (below) and to dip with some pita chips (above). Pungent.

Our homemade chicken tenders were a perfect match.

Our homemade chick tenders were a perfect match.

Brian: This dip is great for a quickie. Just heat and eat. It was much better with the chicken tenders than it was with the pita chips. While I love blue cheese, I like controlling the amount of it in a dip. I think there could be more blue cheese crumbles versus the cheese mixture. And, like Marilyn says… this is some salty stuff.

Marilyn: This is a little too heavy on the blue cheese for me. I did like the creamy buffalo flavor, but the saltiness is a turnoff.

Heat Level: Rated 2 out of 5 Stars – Mildly spicy. Not too hot for the masses. Just right.

Overall Rating: Rated 2 out of 5 Stars – This dip has some promise. You could use it as is, or doctor it up. We think it’s very versatile and worthy of any party dip or veggie tray. Spicy.

Final Thoughts

Label/Graphics: The label and graphics are simple and clean. You know what you are getting.

We like the jar size – for a big party the jar is perfect – for a couple or smaller gathering, just spoon out what you need and keep the rest for later. Classic.

Where to buy: Boulevard 647 also makes a Garlic & Parmesan Artichoke Spinach Dip and both dips are available at

Chipotle Glazed Tex Mex Meatloaf with Cheddar Chives Mashed Potatoes

Another use for canned Chipotle peppers in adobo is this spicy meatloaf recipe.

Marilyn whipped up this easy meatloaf recipe for us today. Using chipotle peppers, adobo sauce, green chiles, and hot pepper jelly, this meatloaf is our new favorite recipe.

Here’s a pic of the finished meatloaves:

She combined aspects of both Emeril Lagasse’s Tex-Mex Meatloaf, and Rachel Ray’s Texas Hold-Em Mini Chipotle Burgers. We’ve made both recipes separately, and can tell you they are both delicious!

If you make anything from this recipe, do the sauce to drizzle on the meatloaf. It rocks!

She used canned chipotle peppers in adobo sauce, canned chopped green chiles, and Heine Hurtin’ Hot Sauce for the pepper jelly, but you could use any Jalapeno or other pepper jelly (Four Monks is good).

Because either one of these great dishes are made indoors, they give you the spicy, smoky, burger-esque flavors you crave from your grill when it’s just too cold outside to do it.

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