Healthier Buffalo Chicken Dip

"Lighter dairy ingredients are the key to this recipe's healthier makeover. Serve it up hot with multi-grain crackers and crisp celery sticks."

• Prep 5 minutes

• Cook 40 minutes

• Ready In 45 minutes

Ingredients

• 2 (10 ounce) cans natural chunk chicken, drained
• 2 Tablespoons of Reaper's Revenge hot sauce
• 2 (8 ounce) packages Neufchatel cheese, softened
• 1 cup light ranch dressing
• 1 cup shredded reduced-fat Cheddar cheese, divided
• 1 bunch celery, cleaned and cut into 4 inch pieces
• 8 ounces multi-grain crackers

Directions

1. Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes. Stir in Neufchatel cheese and ranch dressing. Cook and stir until well blended and warm, 5 to 7 minutes. Mix in half of the shredded Cheddar cheese, then transfer mixture to a slow cooker.
2. Sprinkle remaining Cheddar cheese over top, cover, and cook on Low until hot and bubbly, about 30 minutes. Serve with celery sticks and crackers.

• Substitutions:
• For a richer flavor, substitute cream cheese for Neufchatel cheese.
• For a subtle caribbean flair, substitute Moribbea for Reaper's Revenge
• Add more hot sauce for intense spicy heat.  Taste with each addition

Mr. B’s Serrano Blues’ Meatballs

Yield: 50 MEATBALLS

Prep time: 5 MINUTES

Cook time: 1 HOUR

Total time: 1 HOUR

Ingredients:

1 - 32 oz bag frozen fully cooked meatballs (about 50)

1 - 8 oz Local Beer Glaze (we prefer Honey Brown w/ garlic & ginger)

1 - 10.3 oz jar Serrano Blues’ Pepper Glaze

1 – 24 oz BBQ sauce

Directions:

Combine sauces in your crock-pot and stir until combined.

Add meatballs and stir until they are coated with the sauce. Cook on high for 1 hour.

Enjoy as an appetizer or serve over rice for a main dish.

**Spicier version substitute w/ Ghost Cherry Gold Pepper Glaze**