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Buffalo Chicken Dip Made With Yogurt, Cottage Cheese Cuts The Fat, Not The Flavor

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I Made Buffalo Chicken Dip With Recipes From 3 Popular Chefs. The Best Uses Costco's $5 Rotisserie Chicken.

Yearwood's dip called for several fresh ingredients. I gathered ingredients like chicken breasts, blue cheese, scallions, garlic, and onions. Ted Berg

Yearwood's recipe called for more fresh ingredients than the others, which I appreciated.

However, this also meant the recipe was more labor-intensive, as it required dicing a whole onion and simmering chicken breasts in hot sauce for about an hour.

It also called for vegetable oil, garlic, hot sauce, sour cream, olive-oil mayonnaise, shredded cheddar cheese, green onions, and blue-cheese crumbles.

Yearwood also suggested cutting up celery and carrots to dip into the finished dish.

Yearwood's dip took a surprisingly long time to make. Contrary to the instructions, I mixed the chicken into the dip before I served it. Ted Berg

Per Yearwood's instructions, I cooked the onions in a pan and added the thinly sliced chicken breasts, garlic, a cup of water, and half a cup of hot sauce.

I simmered the chicken in hot sauce for about an hour, but after trying a piece, I didn't think this gave the meat that much flavor. All the work seemed a little redundant when the recipe called for adding more hot sauce to the mayo mixture anyway.

Once the chicken had simmered, I combined this mixture with the sour cream, mayo, cheddar, and a quarter cup of blue cheese.

I thought the directions took an odd turn when they said to serve the dip "with the chicken" in step four. I followed the comments-section consensus and mixed the chicken into the dip before topping it with the remaining blue cheese and green onions.

Yearwood's dip looked good, but it was a little chunky. I garnished Trisha Yearwood's Buffalo-chicken dip with scallions and blue cheese. Ted Berg

The mix of freshly cooked chicken and cold ingredients created a room-temperature dip.

The familiar flavor combo of Frank's RedHot sauce and blue cheese was present, but the dip wasn't spicy. I could see it working in a Buffalo-chicken-salad sandwich if it were a little less chunky.

Given all the demands of hosting a party, I think spending more than an hour on a dip that's supposed to be served immediately — but isn't even hot — would be inefficient.

Pat Neely's Buffalo-chicken dip seemed easy enough. Pat Neely's Buffalo-chicken dip called for dried spices, canned chicken, and other pantry staples. Ted Berg

Neely's recipe was the simplest of the three, relying on dried seasonings and canned chicken breast.

The recipe called for cream cheese, sour cream, dried parsley, Cajun seasoning, onion powder, hot sauce, canned chicken, and shredded cheddar cheese.

Neely's recipe also notes that the dip can be made ahead of time and stashed in the fridge, which seemed pretty convenient.

When I combined the ingredients, it smelled like an onion dip. I mixed the sour cream, cream cheese, hot sauce, and spices in a stand mixer. Ted Berg

I started by adding the cream cheese, sour cream, hot sauce, and seasonings to my mixer. I used a stand mixer because Neely used one, though you could probably make the dip without this equipment.

When I was done mixing, I was hit with the unmistakable smell of onion dip.

Nevertheless, I continued to fold in the chicken and shredded cheese and spooned the mixture into casserole dishes. I sprinkled the rest of the cheese on top and baked the dip in the oven at 350 degrees Fahrenheit for 20 minutes.

Neely's finished Buffalo chicken dip didn't taste how I expected it to. Pat Neely's finished Buffalo-chicken dip was pretty spicy. Ted Berg

Flavor-wise, this dip was the boldest of the three, but it strayed from the familiar Buffalo-wing taste I'm used to. The Cajun seasoning and hot sauce also made this the spiciest dip by a wide margin.

It was intense enough to risk numbing my guests' mouths before the main course, so I'd go lighter on the seasoning next time.

Neely's dip was also the loosest and least chicken-heavy of the three recipes, so it seemed like it would be best served alongside heartier dishes.

Robinson's Buffalo-chicken dip required only five ingredients. All I needed for Claire Robinson's dip was rotisserie chicken, blue cheese, celery, hot sauce, and cream cheese. Ted Berg

Robinson's recipe called for the fewest ingredients of the three, requiring only a rotisserie chicken (which I purchased from Costco), cream cheese, crumbled blue cheese, chopped celery, and hot sauce.

Preparing the chicken for this recipe was hardly the neatest. Outside the greasy process of pulling apart the chicken, though, it was a very straightforward recipe.

Like Neely's, the recipe said the dip could be prepared ahead of time.

Once the rotisserie chicken was shredded, Robinson's recipe was super easy. I mixed all of the ingredients except for the blue cheese together in my Dutch oven. Ted Berg

Robinson's recipe called for softening the cream cheese on the stove over medium heat, but the cold block scalded at that temperature. I lowered the temperature so it could slowly melt, and from there, the process was easy.

I mixed in the chicken pieces, chopped celery, and hot sauce, transferred the dip to a casserole dish, covered it with crumbled blue cheese, and baked it at 425 degrees for 25 minutes.

The recipe made enough to fill a 9-inch pie pan, but I separated mine into smaller portions.

Robinson's Buffalo-chicken dip was delicious. Claire Robinson's Buffalo-chicken dip had a great flavor. Ted Berg

Robinson's chicken-heavy recipe was true to the classic flavor of Buffalo dip, with just enough spice to keep everyone happy.

The chopped celery, which I figured would get lost, provided a surprising amount of texture and a bit of color, and the moist, dark-chicken meat didn't dry out while baking.

This dip was so meaty that I think it could be served as an alternative to chicken wings.

Robinson's dip was the clear winner. Claire Robinson's dish had the perfect richness and spiciness of the three Buffalo-chicken dips. Ted Berg

Robinson's was the clear winner among the three dips. Though I could see myself dipping a crusty piece of bread into it, it was also hearty enough that it felt like a main dish.

Plus, there's something very football-friendly about being able to advertise a whole-chicken Buffalo dip to your guests.

Click to check out the other celebrity-chef recipes we've put head-to-head so far.

This story was originally published on February 7, 2024, and most recently updated on February 6, 2025.

Buffalo Chicken Dip Is A Favorite Super Bowl Snack In The South. Check Out This Recipe.

The big Super Bowl showdown is almost here. The Kansas City Chiefs and the Philadelphia Eagles meet in Super Bowl LXI (that's 59) on Sunday in New Orleans.

Thinking about going to the game? According to Ticketmaster, if you've got the money you can get a ticket. Two tickets for the game start at $4,122 and go up to $16,448 or more.  Add to that two nights in a New Orleans hotel that range from $500 to $20,000, according to Trivago.Com. Then there's airfare from Augusta to New Orleans. Add two round-trip airline tickets for nearly $4,000, according to kayak.Com. That's more than $8,600 to $40,000 for two people.

Super Bowl, pizza, deals Super Bowl falls on National Pizza Day: Check out these delicious pie deals in Georgia

So, most people will watch it from the comfort of their living rooms or at a party with friends. There are lots of delicious and fun ideas for Super Bowl party food.

If you're a Philadelphia fan, that means Cheesesteak sandwiches.

For Kansas City fans, it's barbecue. Or consider cuisine from where the game is being played - New Orleans.

The traditional Philly Cheesesteak consists of sliced or chopped rib-eye beef, melted cheese and optional sautéed onions on a soft-but-crusty long roll.

Newsweek.Com published a map this week of the most popular Super Bowl snacks and foods in all 50 states. Throughout most of the South, including Georgia and South Carolina, the Northeast and the Midwest, Buffalo Chicken Dip reigned supreme. Florida, Hawaii, and Louisiana go for poke bowls and Western states prefer baked potatoes.

Buffalo chicken dip is a spicy, creamy dip made with shredded chicken, hot sauce, cream cheese, and cheddar cheese. Other popular Super Bowl party foods are chicken wings, barbecued meat, seven-layer dip, pizza, and chicken tenders or nuggets, according to Newsweek.

Here's the simple recipe for making Buffalo chicken dip. Use any kind of chip, cracker, or cut vegetables like carrots and celery to dip.

You only need seven ingredients to make Buffalo chicken dip.

Ingredients:

2 cups shredded Mozzarella cheese

1/2 cup chopped green onions

1 packet of Ranch dressing mix

3 cups of shredded chicken. A rotisserie chicken works well, but canned chicken can be used.

Add each ingredient to the crockpot, stirring to combine and mix well. Set the on high, cover, and cook for 90 minutes. Stir and serve.

This article originally appeared on Augusta Chronicle: Ideas for party food while watching the Super Bowl

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