The Pioneer Woman’s Buffalo Chicken Dip recipe requires less than 10 ingredients.
Do this recipeyou will need:
- 8 oz. cream cheese, softened
- 1/2 cup buffalo sauce
- 1/3 cup ranch dressing
- 1/3 cup crumbled blue cheese
- 2 cups chopped cooked chicken
- 2 cups sharp cheddar cheese, divided
- 4 green onions, thinly sliced, divided
After preheating my oven to 375 degrees Fahrenheit, I started by softening the cream cheese in a medium bowl.
You can leave your cream cheese on the counter for a while or microwave the bowl of cream cheese for about 45 seconds like I did. I then used a spatula to lightly stir in the cream cheese to make it even softer and easier to combine with the other ingredients.
I then added the Buffalo sauce.
I used the spatula to gently mix in the sauce and cream cheese, rather than mixing them vigorously.
After adding the ranch dressing, I tossed everything together.
It may take some extra effort to combine all of the cream cheese clumps. I didn’t have one, but you can also use an electric mixer to make sure all your ingredients are perfectly combined.
The Pioneer Woman recommended using a store-bought rotisserie chicken for this recipe.
I bought mine at a local Key Food grocery store in New York for $8.99 plus tax.
I used a knife and fork to carefully remove the meat from the chicken and placed it on a cutting board.
I then used a large chef’s knife to chop and shred the chicken into small pieces. You will need about two cups of chicken meat for this recipe, which I found to be about half roast chicken.
I then added the ground chicken, blue cheese crumbs, cheddar cheese and green onions into the sauce.
I used the same spatula to mix the ingredients together.
Once the dip was completely mixed, I poured it into an 11 inch by 7 inch pan.
I found 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 shredded a little more on top of the dish for a bit more cheese.
The edges of the dip were caramelized and super creamy.
The dip itself had tons of flavor and received rave reviews from all the guests, who remarked on how delicious it was. You could really taste the blue cheese and cheddar, while the green onions added a kick of freshness that I had never had in any other Buffalo dip I’ve ever made. It was also perfectly spiced, without being overpowering.
I would definitely make this recipe again for a Super Bowl party or any gathering with friends. Not only was the recipe incredibly easy to follow and only took me 30 minutes from start to finish, but the result was beyond delicious and flavorful.
I liked the addition of garlic powder and other seasonings, but preferred the heat from the previous dip.
I also thought Joanna 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 green onions.
While this recipe was so easy I could have practically made it with my eyes closed, I didn’t think it had the same amount of flavor as the dip that took longer to make.
Overall, I had to give the win to Ree Drummond’s Buffalo Chicken Dip.
The pioneer woman’s dip was warm, comforting, and a standout dish at the party I served it at.
I liked that the recipe for Gaines required fewer ingredients – if you don’t count the seasonings – and only took 10 minutes to make (aside from the hour it took for it to set). fridge). Using an electric mixer also made the process easier.
However, I’m not sure I want to serve Gaines’ version to my Super Bowl guests. It was good, but it didn’t bring the wow factor that I found with Ree Drummond’s more elaborate and flavorful recipe.