Recipe courtesy of Donna Marushak
Mix everything together and bake at 350°F for about 30 minutes.
The first thing I have to say about this recipe is—you’re welcome. I really believe that this is the best buffalo chicken dip out there; I personally have never eaten a better dip. If this dish is being brought to a party, I would highly suggest doubling the recipe. Something I have adjusted over the years is to use the low fat version of the blue cheese dressing. It cuts way back on grease without sacrificing any amazing flavor. When using the low fat dressing, keep in mind that if you do not lower the amount of hot sauce being used, it will taste spicier than it would have with the regular dressing. I prefer using Ritz crackers for dipping, although I have seen it eaten many ways, from using potato chips to making a sandwich out of it. Also, I do not bake the dip anymore; I put it in a crockpot to bubble to perfection. As far as the chicken goes, I suppose you could use canned if you wanted to, but I refuse; fresh is always best!
This recipe is very special to me, as good friends have passed it along to one another. I received this recipe from a good friend of mine, Mrs. Steckel, who received this recipe from her good friend, Donna Marushak. I have since only shared this recipe with a few close friends, and now I am sharing it with you. It almost has a history of its own and deserves to be appreciated! Good luck and enjoy.