BLUE CHEESE DIP:

Coarsely mash 1/4 pound blue-veined cheese. Stir in 1 cup sour cream, 1 teaspoon minced garlic, 1/2 teaspoon dry mustard, and 1/8 teaspoon pepper. If made ahead, cover and refrigerate for up to 3 days. Makes 1 1/3 cups

Buffalo Chicken Wings with Blue Cheese Dip

2 tbsp Melted butter
4 tbsp Tabasco Sauce
2 tbsp Rice vinegar
30 Chicken wings or drumettes
Paprika, for dusting
Lettuce leaves, for lining platter
Celery sticks, for accompaniment

Blue Cheese Dip
1/2 cup Soft tofu
2 tbsp Rice vinegar
1/3 cup Nonfat plain yogurt
1/4 cup Sour cream
2 Cloves garlic, pressed
3 oz Blue cheese, crumbled

Preheat oven to 350 degrees F. Mix together butter, Tabasco, and vinegar. Dip chicken into mixture, then place on a lightly oiled baking sheet. Dust with paprika. Bake chicken until crisp and brown (about 30 minutes). To serve, arrange chicken on a platter lined with lettuce leaves. Set a bowl of Blue Cheese Dip in the center and celery sticks on the side.

Blue Cheese Dip - In a blender puree tofu, vinegar, yogurt, sour cream, and garlic until smooth. Stir in blue cheese. Spoon into a serving bowl, cover with plastic wrap, and chill until chicken is baked. Makes about 1-1/2 cups.

NOTES: This popular hors d'oeuvre has gained national fame in a very short time. The original recipe calls for deep-fried chicken wings, but in this healthier version they are baked. Serve hot from the oven with celery sticks and Blue Cheese Dip made with yogurt and sour cream.