This is a tasty version of buffalo wings without all those messy bones. I make mine with blue cheese dressing; my sis uses ranch in hers — and they're both darn good. I don't normally use bottled dressing on anything, but it works for this fast, easy appetizer dip. I'll post my recipe for homemade blue cheese dressing some other time, but honestly it would be wasted on this stuff since the hot sauce kinda takes over. I will definitely be serving this stuff at next weekend's game. Enjoy!
Start to finish: 5 minutes prep; a little more time in the crockpot
Ingredients:
- 3/4 cup cayenne pepper sauce (such as Frank's Red Hot®)
- 2 (8 ounce) packages cream cheese, softened
- 1 cup ranch or blue cheese dressing
- 2 cups shredded Monterrey Jack or cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 bag baby carrots
- Tortilla chips
Directions:
- Heat hot sauce in a skillet over medium heat, until heated through.
- Whisk in cream cheese and dressing.
- Stir until well blended and warm.
- Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
- Sprinkle the remaining cheese over the top, cover, and cook on low setting until hot and bubbly.
- Serve with celery sticks, baby carrots, and tortilla chips.
