Buffalo Chicken Dip Recipe + Intermingle Red Wine

I scheduled a girls’ day last minute and needed a quick meal for my friend and I. I immediately went to Aldi to pick up ingredients for my go-to party snack – buffalo chicken dip. My friend loves red wine, so I grabbed a few bottles for our own little tasting. Hours and a couple bottles later, I knew I had discovered a must-try combination.

I’m no wine expert (although I’ve certainly expanded my horizons during la cuarentena). As someone who loves a sweet, fruity cocktail it’s been hard for me to adjust to most types of vino, but I’ve made it a point to try a little bit of everything to see what I like. Reds have always been a bit of an issue for me during this process. In all honesty, until having a delicious glass of it with a perfect dinner in Prague last year, I hated it. Since that trip, I’ve made it my mission to find a red that’s tolerable. Intermingle is not only that, but the perfect red wine for beginners, casual drinkers and connoisseurs.

Intermingle paired extremely well with the chicken and cheese dip. It’s not half-bad with dark chocolate either. A lot of reds taste a bit heavy to me, but this one is much lighter. (I’m sure that’s not the technical way to describe wine, but we’ll go with it.) In addition to having a great taste, it’s only $6.99. What a steal!

If you’re looking for an affordable combo to leave you an your company satisfied, try out this recipe and wine.

Mix the following ingredients in a large bowl:

12.5 oz canned chicken
8oz cream cheese
1 cup cheese (I prefer to use cheddar or Monterey Jack)
1/2 cup Frank’s Red Hot Buffalo Wing sauce

Transfer the mixture to a 8×8 baking dish.

Bake for around 25 minutes at 375 degrees.

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