Kettle Chips with Blue Cheese

• 1 bag (8.5 Oz) Bob's Texas Style Original Kettle Chips
• 1 cup Crumbled Blue Cheese
• 1 Tablespoon Truffle Oil
• 1/2 cups Balsamic Reduction (use To Drizzle; May Not Need All)
• 1 cup Balsamic Vinegar (good Quality Organic)
• 1 Tablespoon Honey

1. Pour 1/2 of the chips into a serving bowl and sprinkle with 1/2 of the cheese and 1/2 of the truffle oil.
2. Drizzle about 2 tablespoons balsamic reduction over chips.
3. Top with remaining chips.
4. Repeat steps with the remaining cheese, oil and reduction.
5. *You may make smaller portions of this and refill it as it runs out this will help to prevent any waste.
6. You dont want to waste any of this...believe me!
7. For the reduction: (Assure your husband and kids that they can suffer through the vinegary smell to reap the great rewards!
8. Turn on your vent-a-hood and open a window while you are reducing to help with the odor and choking!
9. Its worth it...trust me!)
10. Bring the vinegar and honey to a boil in a small saucepan over medium heat.
11. Turn the heat to low and reduce to 1/2 cup.
12. Then remove it from the heat.
13. The vinegar will thicken as it cools; refrigerate leftovers in a covered container.
14. *Balsamic reduction will keep in the refrigerator for 2 to 3 months.

cheese, truffle oil, balsamic vinegar, honey

Taken from tastykitchen.com/recipes/appetizers-and-snacks/kettle-chips-with-blue-cheese/ (may not work)