- 2 tablespoons butter
- 1 cup mealworms
- 1 (8 ounce) package cream cheese
- 1/2 cup crumbled blue cheese
- salt and pepper to taste
- 2 cups blue cheese salad dressing
- Melt butter in a skillet over medium heat. Add mealworms and cook until puffed and lightly browned, about 10 minutes. Spread out onto a plate and place into the refrigerator to chill until cold, about 20 minutes.
- Mix together cream cheese and blue cheese until smooth; season to taste with salt and pepper. Stir in blue cheese salad dressing. Roughly chop mealworms into 1/4 inch pieces. Fold into dip.
- Refrigerate dip for 2 hours before serving.