Cookbook:New Orleans Style Chicken Wing Dipping Sauce

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• 1 jar (12 ounces) of refrigerated chunky blue cheese dressing
• ¾ cup Creole mustard
• ⅓ cup scallions, finely chopped (reserve a teaspoon of chopped green tops for garnish)
• 1 teaspoon Creole seasoning

1. Combine all ingredients and refrigerate at least 2 hours before serving (overnight is preferable).
2. Garnish with the reserved scallions.

• Serve as a dipping sauce for celery stalks and cooked chicken wings (baked, broiled, fried, or grilled), 24 pieces of wings (tips discarded) or "drummettes" for the quantities given.
• Can use with any other raw vegetable.