Reviewer:

Reviewed: Apr. 15, 2013

I found a way to make EVERYONE happy! I made 1 1/2 recipes. With half of the mix I used pepper jack cheese, blue cheese dressing and a scant 1/4C blue cheese crumbles. With the other I used cheddar/jack cheese, ranch dressing and 1 tsp. of powdered ranch dressing mix. Served them side by side with some blue cheese crumbles to spoon on top as they chose. I did use low or reduced fat ingredients where I could but that's my personal take. HINT: Blue cheese can be pricey and extras spoil if you don't use it frequently. I always buy the amount I need at the salad bar in my local grocery. It's less expensive by the pound there and I don't end up with a lot of leftovers to worry about wasting.

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Reviewer:

Judi

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Fairfax, Virginia, USA

Reviewed: Apr. 11, 2013

This recipe delivers! This is a crowd pleaser!! The blue cheese gives it a strong flavour but would not leave it out. I believe it is what makes the dish.

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Reviewer:

Homer is King

Cooking Level: Beginning

Living In: Durham Region, Ontario, Canada

Reviewed: Apr. 4, 2013

OMG!! This was so very good! We took this to a birthday party and I had nothing left to take home except a clean plate :) I have made this 2x now, and I find that a chunkier dice of the chicken is favored by most people. First time I diced it quite finely and was not the texture I wanted. Second time I chopped the chicken more coarsley and it was perfect. Also, I used 1 package of neufchatel cheese and 1 package of full-fat cream cheese. Was rich enough for my blood. Also, use a good brand of blu cheese dressing (lighthouse or maries or anything in the refrigerated section) and not a product off the dry goods shelf. This is not too spicy as is, so if you want it hotter add xtra cayenne. I served this with waverly crackers, carrots, and celery sticks. Also, this is great served hot, room temp (very convenient!) or even chilled. Try this recipe, as always, Chef Johns recipes NEVER disappoint.

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Reviewer:

cathy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 21, 2013

Brew club favorite...great and easy alternative to cold dip. Love it with celery when hot, and on crispy bread rounds when cold.

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Reviewer:

Tank

Reviewed: Mar. 14, 2013

I like things mildly spicy hot but not overly so, thus I reduced the hot pepper sauce to 1/2 cup, omitted the cayenne pepper, and substituted cheddar for the pepper Jack cheese. For me, this gave it just the right amount of heat without being overpowering. (I went to a party recently where Buffalo Chicken Dip was served, and it was so intensely hot that people were coughing & gulping something to drink after the first bite.) Being allergic to blue cheese, I subbed ranch for the blue cheese dressing and omitted the crumbled blue cheese. Hubby loved it and I did also, so I will keep this recipe on file.

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Reviewer:

KIMAR

Reviewed: Mar. 12, 2013

You can subsituted the Blue Cheese dressing and crumbles with Ranch, my family liked that much better! I got this recipe from Franks Red Hot website, it is soooo good! Just make sure you can keep it warm!

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Reviewer:

Houston1214

Reviewed: Mar. 3, 2013

Another good recipe from Chef John! I mix blue cheese and ranch as my family's tastes are more towards ranch and add more cheese. Always a hit as is or with the extras!

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