I don’t have many regrets in life but if I had to look for some, one would definitely be that we never picked up a bottle of Parmesan Garlic Sauce at Buffalo Wild Wings when we were in Calgary. Remember when I told you I was challenged to recreate it? Well, I’ve been experimenting. Tinkering. Dipping. And I think I’ve hit the jackpot. All I had to try and dupe this addicting sauce was a half full takeout dip container that I would take a tiny smear out of to compare flavors. Yes, I brought home half a takeout container of dip on an 8 hour car ride in the name of recipe development. Guilty as charged. We’ve dipped chicken fingers and fries in it. I served it with chips and veggies the other night at a party. We’ve spread it on sandwiches. It’s a winner. Super savory from the cheese and spices, with a hit of garlic and a blast of heat at the end. THIS STUFF IS ADDICTING. I can’t say it enough. You’ll want to put it on everything.
Parmesan Garlic Dip and Wing Sauce
Makes about a cup
- 1/2 cup light mayonnaise
- 1/2 cup dry parmesan cheese
- 3 tsp. pureed garlic
- 3/4 tsp. crushed red pepper (or more if you like it hot!)
- 2 1/2 tbsp. dried Italian spices (mine was a mix of oregano, marjoram and basil)
Stir all ingredients together in an airtight container. Store in the refrigerator overnight to let the flavors develop, then use it however you like! We used it just like this to dip chicken fingers in. To make it into wing sauce, thin out slightly with milk or cream and toss with wings. To make it into more of a vegetable and chip dip, I stir in some sour cream.