I made Ree Drummond's and Joanna Gaines' Buffalo chicken dips, and only one was good enough for game day

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

• 8 oz. cream cheese, softened
• 1/2 cup Buffalo sauce
• 1/3 cup ranch dressing
• 1/3 cup blue cheese crumbles
• 2 cups chopped, cooked chicken
• 2 cups sharp cheddar cheese, divided
• 4 scallions, thinly sliced, divided

You could leave your cream cheese out on the counter for a while, or microwave the bowl of cream cheese for around 45 seconds like I did. I then used a spatula to slightly mix the cream cheese to make it even softer and easier to combine with the other ingredients. 

I used the spatula to gently fold the sauce and cream cheese together, rather than mixing it together 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 found that 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 itself had a lot of flavor and got rave reviews from the guests. You could really taste the blue cheese and cheddar, while the scallions added a hint of freshness that I haven't had in any other Buffalo dip I've ever made. It was also perfectly spicy, without being overpowering. 

I would definitely make this recipe for my 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.

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

• 1 cup shredded chicken breast
• 8 ounces of cream cheese, at room temperature
• 1/2 cup grated yellow cheddar cheese
• 1/2 cup hot sauce
• 2 tablespoons finely chopped chives
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder

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 from the previous recipe, I used the leftovers in this recipe. 

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 the same amount of flavor as the dip that took longer to make. 

The Pioneer Woman's dip was warm, comforting, and a standout dish at the party I served it at.

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 1 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. It tasted fine, but it didn't bring the wow factor I found with the more elaborate, flavorful recipe from Ree Drummond.