Ingredients

The following ingredients have 8 Servings
  • 3 cups romaine lettuce (shredded)
  • 1/4 cup green onions (finely chopped)
  • 1/4 cup Frank’s Red Hot sauce
  • 500 g Greek yogurt (plain (I used 10%))
  • 1/2 cup blue cheese crumbles
  • 1 small garlic clove (crushed)
  • Ground black pepper (to taste)
  • 6 small avocados (pitted & mashed)
  • 1 large lime (juice of)
  • 1 small garlic clove (crushed)
  • 1/4 cup cilantro (finely chopped)
  • 1/2 tsp salt
  • Ground black pepper (to taste)

Instruction

  • In 3 medium bowls, combine and mix each layer of the Buffalo yogurt dip.
  • In a deep pie dish, arrange layers listed in the order above and garnish with extra hot sauce, green onions and black pepper, if desired.
  • Serve within 12 hours of preparing. If refrigerated before serving, accumulated liquid on the bottom can be removed with a turkey baster (a hack of the year!). Serve with multigrain or tortilla chips. Dip isn’t overly salty because chips usually are.