Buffalo Celery Sticks

Cool and crisp, these blue cheese-filled celery sticks are a great snack.   The crushed corn chips on top offer a bit of contrasting spice, too, with Cajun flavoring.  These are not necessarily photogenic, but they're fabulous nonetheless!

The notion for this recipe came to me in a flash as I perused all the lovely goodies at the new Michigan General Store in Ypsilanti.  Oh, it's so much fun to shop there!  My favorite treats so far are the Great Lakes kettle cooked potato chips, made with potatoes grown in the state, and buttery, creamy tart cherry-flavored caramels ... sigh.  Garlicky pickles, hot sauces, beers, shortbread cookies, candies, smoked fish dips - there are so many amazing products, all proudly made right here in Michigan.  And the wines you can buy there are lovely served in beautiful glasses etched with the famous mitten shape of our state, which you'll also find just waiting for you at the shop.

As I admired the bounty, I saw Cajun tortilla chips made right in Ypsilanti ... I heard them calling to me.  With a clear vision, I thought of combining these treats into an homage to all the flavors of a traditional plate of Buffalo wings - cooling sticks of celery, blue cheese dip, spicy sauce - but without the chicken part of the equation.

Whether serving these while watching a sporting event or a movie, or serving them at a party, they're an easy and fun food to offer.  Buy dairy products and celery from Michigan to go with the tortilla chips when making this recipe, and your entire feast can celebrate the Great Lakes State!


Buffalo Celery Sticks

1 cup sour cream
1/2 teaspoon Worcestershire sauce
several splashes cayenne pepper sauce
2/3 cup crumbled blue cheese
pinches of kosher salt and freshly ground black pepper
1 large stalk celery, cut into 5" ribs
1 cup Cajun-flavored corn chips (see note below)

Combine sour cream, Worcestershire sauce, blue cheese, salt and pepper in a small mixing bowl; cover and let rest overnight.

Spread the blue cheese dip down the center of the celery ribs. Crush the corn chips and press the celery ribs upside-down into the crumbs to coat the dip with them. Place onto a serving dish.

Makes 12 or more Buffalo Celery Sticks.

Note: If you don't have access to Cajun-flavored chips, you can use either corn or potato chips and sprinkle them with Cajun seasoning.

Michigan General Store
44 E. Cross Street
Ypsilanti, MI 48198
734-961-8039




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