I tried three celebrity Buffalo chicken dip recipes
I tested three Buffalo chicken dip recipes from Trisha Yearwood, Pat Neely, and Claire Robinson to see which one worked best for hosting. Yearwood’s version used the most fresh ingredients and the most hands-on prep: dicing an onion and simmering sliced chicken breasts in hot sauce for about an hour before mixing them with sour cream, mayo, cheddar, and blue cheese.
The result looked good but was chunky and ended up room temperature rather than hot, with only mild spice. Neely’s recipe was the simplest, relying on canned chicken, cream cheese, sour cream, and dried seasonings. I used a stand mixer, folded in the chicken and cheese, and baked it at 350°F for 20 minutes.
It was the boldest and spiciest of the three, leaning toward a Cajun flavor and feeling looser and less chicken-heavy than the others. Robinson’s five-ingredient dip—rotisserie chicken, cream cheese, blue cheese, celery, and hot sauce—was the easiest to prepare.