Football season is officially back, and nothing says “game day” like a tangy, creamy Buffalo chicken dip with a side of chips.
I tried two Buffalo chicken dip recipes from celebrity chefs to see which was the crowd-pleaser. I made recipes from Joanna Gaines and Ree Drummond, also known as The Pioneer Woman.
Gaines and Drummond, both Southern chefs, have gained fame — and fortune — for their family-friendly, comfort-food recipes.
However, in trying out each chef’s recipe for Buffalo chicken dip, I learned they approach the game-day favorite very differently.
While Gaines’ recipe was easier to make and required simpler ingredients, The Pioneer Woman’s recipe was far more flavorful, thanks to the addition of ranch dressing and two different kinds of cheese.
Keep reading to learn how to make each recipe, and see how they compare.
The Pioneer Woman’s recipe for Buffalo chicken dip calls for fewer than 10 ingredients.
To make The Pioneer Woman’s recipe, you’ll need:
After preheating my oven to 375 degrees Fahrenheit, I softened the cream cheese in a medium-sized bowl.
You could leave your cream cheese out on the counter for a while, or microwave the bowl of cream cheese for around 45 seconds, as I did.
I then used a spatula to gently mix the cream cheese, softening it and making it easier to combine with the other ingredients.
I then added the Buffalo sauce.
I used the spatula to gently fold the sauce and cream cheese together, rather than mixing them vigorously.
After adding the ranch dressing, I mixed everything together.
It might take some extra effort to get all the clumps of cream cheese to combine. I didn’t have one, but you could also use an electric mixer to ensure all of your ingredients are fully combined.
The Pioneer Woman recommended using a store-bought rotisserie chicken for this recipe.
I bought mine from a local Key Food grocery store in New York City for $8.99, excluding tax.
I used a knife and fork to gently pull the meat away and placed it on a cutting board.
I then used a large chef’s knife to chop and shred the chicken into smaller pieces. You’ll need about 2 cups of chicken meat for this recipe, which I found to be roughly half the rotisserie chicken.
I then added the chopped chicken, blue cheese crumbles, cheddar cheese, and scallions into the sauce.
I used the same spatula to mix the ingredients.
After the dip was fully mixed, I spooned it into an 11-inch-by-7-inch casserole dish.
I had the perfect amount of dip for the casserole dish I used.
I then topped the dip with the remaining cup of cheddar cheese.
I also grated a little bit more over the top of the dish for some added cheesiness.
After 20 minutes in the oven, the dip was hot, bubbling, and ready to eat.
I let the dip rest for about five minutes before serving it at a friend’s party.
The edges of the dip were caramelized and super creamy.
The dip was a major hit with guests, thanks to its rich, savory blend of blue cheese and cheddar. The scallions added a welcome pop of freshness that made it stand out from other Buffalo chicken dips I’ve tried, while the heat was present but never overwhelming.
Best of all, it came together in just 30 minutes, making it an easy, crowd-pleasing option for a game-day party or any casual gathering with friends.
Joanna Gaines’ recipe for Buffalo chicken dip required simpler ingredients, though many were the same as those I used in the previous recipe.
To make Joanna Gaines’ recipe, you’ll need:
I started by adding the ingredients to a large mixing bowl.
You’ll need to either let the cream cheese come to room temperature or microwave it for a few seconds, like I did, to soften it slightly. Since I had already shredded some chicken for the previous recipe, I used the leftovers here.
I then used an electric mixer to combine the ingredients fully.
This recipe made far less dip than the other one, but you can double or triple the recipe if you need to.
Unlike The Pioneer Woman’s recipe, this Buffalo chicken dip is served cold and never goes in the oven.
After spooning the dip into an airtight container, I popped it in the fridge for an hour to cool and set. After it was done, I removed it and spooned the dip into a small bowl for serving.
I liked the addition of the garlic powder and other seasonings, but I preferred the warmth of the previous dip.
I also thought Gaines’ recipe could have used more spice — I could barely taste the Buffalo sauce, and it definitely didn’t have the same kick as the previous dip. The finely chopped chives added a bit of flavor, but I preferred the stronger taste of the scallions.
While this recipe was so easy I could have practically made it with my eyes closed, I didn’t think it had as much flavor as the dip that took longer to make.
Overall, I had to give the win to Ree Drummond.
The Pioneer Woman’s dip was warm, comforting, and a standout dish at the party where I served it.
I did like that Gaines’ recipe required fewer ingredients — if you don’t count the seasonings — and only took 10 minutes to make, not counting the hour it took to set in the fridge. Using an electric mixer also made the process a breeze.
However, I’m not sure I would want to serve Gaines’ version to my family and friends. It tasted fine, but it didn’t deliver the wow factor I found in Ree Drummond’s more elaborate, flavorful recipe.
