Description
Serve this with crudites to keep it light; celery and carrot sticks are the perfect vessel for scooping up the Buffalo goodness! You can even add some baked chips to the table, e.g. baked pita chips work great. I minced some of the celery leaf for garnish for a little color. Enjoy!
Ingredients
- cooking spray
- 4 ounces reduced-fat cream cheese, softened
- ½ cup reduced-fat sour cream
- ½ cup hot sauce (such as Frank’s® RedHot)
- 1 teaspoon white wine vinegar
- ¾ cup shredded reduced-fat Mexican cheese blend (such as Sargento®), divided
- 2 cups large peeled and deveined cooked shrimp, diced
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray an oven-safe 8×8- or 9×9-inch baking dish or pie dish lightly with cooking spray (or use a Misto®).
- Combine cream cheese
- sour cream
- hot sauce
- and vinegar in a bowl. Add 1/4 cup of Mexican cheese and mix until smooth. Mix in shrimp. Spread into the prepared baking dish. Top with remaining Mexican cheese.
- Bake in the preheated oven until hot and cheese is melted
- 20 to 25 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8