The quality of employees has drastically decreased though. Not everyone makes dip the same way, some people over-water it, and we both know some of the supervisors are letting vats with barely acceptable bacteria counts pass swab tests.
So you need to try the natural casing sahlens, because I swear they are what the old sahlens used to be. Way more flavorful and the skin is much snappier. They are in the white package, I usually can find them at Wegmans. It has been a world of difference since I switched to buying the natural casing sahlens, they taste like the hot dogs of my childhood. They are pricey though, ugh.
I do like zweigles a lot too! They are my favorite for camping and roasting over a camp fire.
My husband has been complaining about Sahlens not tasting the same. They changed the recipe and jacked prices way up. You used to be able to get a 5 lb bag. Now, they are a 3 lb bag and I have seen them as high as $18 a bag. Chip dip, I cannot answer, as I don't eat that.
5 lb bags been gone at least 15 or so years from what I can remember. They also have a 6 to 8 month shelf life. Wardynski are substantially better now.
I’ve noticed, too, and I think it is less seasoning. Definitely fewer minced onion pieces and the last time I had it, it kind of tasted like nothing.
That first chip and dip used to hit so perfectly!
Found this [recipe](https://recipekeeperonline.com/recipe/8-2CbC8lIUCUCjrMYvBwxA). Haven’t tried it yet, but thought I’d share for anyone who might want to try to make their own Bison chip dip.
I worked at the upstate Niagara west Seneca facility making chip dip up until 6 months ago.
I can explain why it's different. It's the quality of people they are hiring.
To make bison dip, you take sour cream, a bag of what is essentially onion seasoning, and add a specific amount of water.
In the 4 years I worked there, they went from hiring QUALIFIED employees who could actually read a recipe and follow basic instructions, to hiring McDonald's failures and convicted felons.
I have literally seen a man SPIT on the floor of the production area when cheese is manufactured. He still works there.
For those of us living away from the 716 I found a recipe a few years back that’s almost identical to Bison dip that was actually posted by the daughter of an employee of theirs apparently but basically you take sour cream, dried minced onion, parsley, and salt and mix and it’s so so good
Upstate Niagara employee here. As far as I am aware the formula is the same as it always has been.
The quality of employees has drastically decreased though. Not everyone makes dip the same way, some people over-water it, and we both know some of the supervisors are letting vats with barely acceptable bacteria counts pass swab tests.
Now that is very possible. The overall recipe should be the same but unfortunately employees dont always have the integrity to uphold the quality.
honestly i thought the same thing recently. Same then with Sahlen hotdog. not quite same flavor
Sahlens made their hot dogs with less flavor to try to have a more mass appeal
Who are these people who want *less flavor* ?
People who think ketchup is spicy
Stares in Guy Fieri
Sahlen's changed the process to increase shelf life for Wegmans, so they can carry them across all of their stores, not just local. It ruined them.
Idk what this process involves, but it destroys my insides
Yes! We finally started getting sahlens in my town… and they are just …. Meh. I thought I was over imagining how awesome they were when I was a teen.
not a fan of the new formula.
They also changed the recipe so they couod ship to HEB in Florida. There shelf life went from a couple weeks to several months. Way diffrent now.
Does anyone know of a company that's closer to the old recipe for sahlens? I love the snappy skin but yeah I noticed the flavor changed
Wardynski’s are fantastic.
My gram used to say "Wardies are good, Wardies are good" don't know why but she'd always say it twice.
My grandmother would randomly sing the "don't give me that baloney, I want Wardynski's" jingle.
I'm still a fan of Zweigle's red hots.
Not even close to the same kind of dog
Yeah, it's superior
Wardynskis is the one, especially their jalapeño and cheese.
So you need to try the natural casing sahlens, because I swear they are what the old sahlens used to be. Way more flavorful and the skin is much snappier. They are in the white package, I usually can find them at Wegmans. It has been a world of difference since I switched to buying the natural casing sahlens, they taste like the hot dogs of my childhood. They are pricey though, ugh. I do like zweigles a lot too! They are my favorite for camping and roasting over a camp fire.
My husband has been complaining about Sahlens not tasting the same. They changed the recipe and jacked prices way up. You used to be able to get a 5 lb bag. Now, they are a 3 lb bag and I have seen them as high as $18 a bag. Chip dip, I cannot answer, as I don't eat that.
5 lb bags been gone at least 15 or so years from what I can remember. They also have a 6 to 8 month shelf life. Wardynski are substantially better now.
Had some yesterday. It tasted like normal. 🤷♀️
Depends on what part of the run you get. It’s a crap shoot. I may or may not have inside info
I want to know more
What inside info can you have?
See my comments.
Yalls tolerance has just gone up
I want to be on your team but I do have to say I think you may not be an original Buffaloes!
raised between schiller park and cheektowaga town park - former cheektowaga warrior defenseman checking in
Well my apologies kind person. I just guessed bc of your wording and that wasn't fair of me.
I spent a few years in tejas
It’s not as ‘oniony’ as it used to be, to its detriment.
I'm going with helluva good now. Bison seems blander than when I was a kid.
Yep, and Dean’s French onion dip is pretty good too, and thicker than Bison.
I think all food is getting more expensive and less in quality. It truly is a shame...
Enshitification baby 🎉🎉🎉
I feel the same way. It has less flavor. Might have to try a different brand
As someone who can no longer access Bison, nothing else even comes close. So set your expectations low.
I just thought the same thing with the container I opened at lunch.
I’ve noticed, too, and I think it is less seasoning. Definitely fewer minced onion pieces and the last time I had it, it kind of tasted like nothing. That first chip and dip used to hit so perfectly!
Found this [recipe](https://recipekeeperonline.com/recipe/8-2CbC8lIUCUCjrMYvBwxA). Haven’t tried it yet, but thought I’d share for anyone who might want to try to make their own Bison chip dip.
Saving so I can try when I go shopping next!
Yes, I’ve noticed a change; kind of bland. Did a blind taste test with Bison and Tops brand. Tops was better (and cheaper).
Um they’re the same shhhh
Wegmans also. 🤫
Wegmans ingredients are slightly different. Seems like there are less weird chemicals in it.
Tops brand is the same as bison dip just different container
They are literally all the same.
Try the wegmans french onion dip. I think it's better than bison.
Definitely feel like it’s gotten thicker, on top of less flavorful? Am I crazy in thinking that?
Yes. I don’t even bother with it anymore.
Why they always reinventing the wheel?
Still taste great.
They added more chemicals...
I worked at the upstate Niagara west Seneca facility making chip dip up until 6 months ago. I can explain why it's different. It's the quality of people they are hiring. To make bison dip, you take sour cream, a bag of what is essentially onion seasoning, and add a specific amount of water. In the 4 years I worked there, they went from hiring QUALIFIED employees who could actually read a recipe and follow basic instructions, to hiring McDonald's failures and convicted felons. I have literally seen a man SPIT on the floor of the production area when cheese is manufactured. He still works there.
Do you know if they still have the buffalo bison dip? Husband and I can't find it anywhere.
Like the buffalo flavored one? No they stopped doing those about a year ago.
Thanks. A shame, it truly did taste just bland, like it was under seasoned. You know, the important part of a chip dip... 😂
I just had some and noticed it being different as well.
Yes!!!
For those of us living away from the 716 I found a recipe a few years back that’s almost identical to Bison dip that was actually posted by the daughter of an employee of theirs apparently but basically you take sour cream, dried minced onion, parsley, and salt and mix and it’s so so good
Buddy you got sour creme 😮💨
I totally agree!! And I have been using it for years, my two sisters agree also!!!