Pair with 21 Brix Winery Sweet Riesling
– 8 ounce package cream cheese, softened1/2 cup chunky blue cheese
– 1/2 cup Frank’s RedHot Sauce
– 1/2 cup shredded Yancey’s Fancy Buffalo Wing Hot Sauce Cheddar cheese
– 2 cups shredded cooked chicken
Place 2 – 3 chicken breasts in saucepan submerged in water. Bring to a boil and let boil for 15 minutes. Remove chicken breasts from saucepan and let cool. Shred chicken breasts by using two forks and pulling the meat in opposite directions.
Preheat oven to 350°F. Place softened cream cheese in mixing bowl. Stir with a fork or a whisk until smooth. Then mix in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken, making sure it is well covered.
Pour mixture into 9 inch pie plate. Spread the dip mixture into the pan evenly. Bake 20 minutes or until mixture is heated through; stir. Serve with crackers, baguettes, tortilla chips and/or celery sticks.**
** This dip can be made milder by substituting Yancey’s Fancy Buffalo Wing Hot Sauce Cheddar cheese with mozzarella or using 1/4 cup of each cheese variety. Less hot sauce can also be used while slightly increasing the amount of chunky blue cheese.**