|2||Hearts of Romaine Lettuce, halved lengthwise|
|1/2 Cup||Sour Cream|
|1/4 Cup||Whole Milk|
|6 Ounces||Crumbled Blue Cheese|
|1/4 Cup||Buffalo Blue Cheese Dip Mix|
1) In a medium mixing bowl, stir together the Mayonnaise, Sour Cream, Milk and Buffalo Blue Cheese Dip mix. Cover and refrigerate for at least 3 hours to let flavors develop. Add more Buffalo Blue Cheese Dip mix if needed
2) Once dressing is chilled, Preheat grill to medium. Lightly brush Olive Oil all over the romaine hearts making sure not to break the leaves off. Sprinkle with salt and pepper and grill with cut side down until leaves are charred and wilted. About 2-5 minutes depending on the heat of the grill.
3) In the meantime, fry bacon and set aside
4) Once lettuce is grilled, transfer to a plate and let cool for 5 minutes. Top with dressing, crumbled blue cheese and chopped bacon.
5) Serve and Enjoy!