Pioneer Woman, Joanna Gaines Buffalo Chicken Dip Recipes Compared

To make The Pioneer Woman’s recipe, you’ll need:

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 used the spatula to gently fold the sauce and cream cheese together, rather than mixing them vigorously. 

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. 

I bought mine from a local Key Food grocery store in New York City for $8.99, excluding tax. 

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 used the same spatula to mix the ingredients.

I had the perfect amount of dip for the casserole dish I used. 

I also grated a little bit more over the top of the dish for some added cheesiness. 

I let the dip rest for about five minutes before serving it at a friend’s party. 

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.

To make Joanna Gaines’ recipe, you’ll need:

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. 

This recipe made far less dip than the other one, but you can double or triple the recipe if you need to.

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 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. 

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.