3ouncesFrank's Red Hot Buffalo Wing Sauce(3 ounces is 1/4 cup plus 2 tablespoons)
1teaspoonTony Chachere's Creole Seasoning
Blue Cheese Aioli
1cupmayonnaise
¼cupBoursin Garlic & Fine Herbs cheese (this is about half of a five ounce pkg. of Boursin)
5ouncesBlue cheese crumbles
1teaspoonCountry Dijon mustard
½teaspoonolive oil
1tablespoonchopped fresh parsley
Instructions
Preheat oven to 450°F
Line baking pan with foil and place baking rack on pan
In a small mixing bowl, combine Buffalo wing sauce and Creole seasoning
3 ounces Frank's Red Hot Buffalo Wing Sauce, 1 teaspoon Tony Chachere's Creole Seasoning
Pour frozen tater tots in a large bowl; drizzle the Buffalo sauce mixture over the tots and toss, coating well
32 ounce bag frozen tater tots
Place tater tots in a a single layer on the baking rack and cook on the middle oven shelf for 20-25 minutes
In a food processor, pulse mayonnaise, Boursin cheese, blue cheese crumbles, mustard and parsley until smooth; while the food processor is on, drizzle in the olive oil
1 cup mayonnaise, ¼ cup Boursin Garlic & Fine Herbs cheese, 5 ounces Blue cheese crumbles, 1 teaspoon Country Dijon mustard, 1 tablespoon chopped fresh parsley, ½ teaspoon olive oil
Place in dipping bowl and enjoy!
Notes
Don't thaw the tater tots before you bake themBoursin cheese: this is usually in the refrigerated section of the deli with specialty meats and cheeses. I bought a 5 ounce package and cut it in half - this equates to about 1/4 cupBlue cheese: if you can't find blue cheese crumbles, get GorgonzolaParsley: chop some of the fresh parsley very finely, then measure out 1 tablespoonNutrition:The software I use to calculate nutrition doesn't have the ability to separate the tater tots from the blue cheese dip; so the nutrition is based on 32 ounces of baked tater tots and 1 cup of blue cheese aioli. It is highly unlikely one person would eat all this, so..keep that in mind:)