You asked for and you got it!!
Last night at Corcoran we offered wine and dessert pairings and because not all of us have a sweet tooth, I made this spicy chicken dip and paired it with our Viognier and it was quite delicious!!
Mix all ingredients together, then put into oven safe baking dish:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup buffalo wing sauce
1/2 cup ranch dressing
2 cups shredded chicken (I just bought a whole baked chicken which made it even easier)
1/2 cup Mexican style shredded cheese
Sprinkle of Old Bay seasoning on top
Bake at 350 degrees for 20 minutes
Enjoy with tortilla chips or crackers and a nice sized glass of slightly chilled Viognier.
Cheers!!
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