Rich, Creamy and Perfectly Spiced
What makes this dip unique is that I use ground up Rotisserie chicken rather than the usual shredded or canned chicken. The ground chicken makes for a creamier and richer dish but if you prefer a chunkier texture, by all means, you can substitute shredded meat.
Suggested Wine Pairings
This rich and spicy dish calls for an off-dry to sweet white wine, like a Riesling, with a lower alcohol level. A sweet wine will help take away some of the heat of the buffalo sauce, whereas a high alcohol wine would only intensify the heat. A crisp, sparkling wine would also have a similar heat-taming effect. I don’t recommend a red wine for this appetizer, but if you prefer one, look for a red with fruit and tannins, which would be able to stand up to and cut through the rich combination of cheeses. The right Cabernet or Zinfandel could hold up well in the face of the spice and acidity of the buffalo sauce. Beware of the high octane California Zins!