Ingredients:

  • 3 cups (approx. 450g) cooked chicken breast, shredded
  • 1/2 cup (120ml) Frank’s RedHot Original Sauce
  • 8 oz (225g) Neufchâtel cheese, softened
  • 1 cup (245g) plain non-fat Greek yogurt
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) onion powder
  • 1/2 tsp (1.5g) smoked paprika
  • 1 cup (112g) shredded low-moisture part-skim mozzarella cheese
  • 1/4 cup (28g) sharp cheddar cheese, finely grated
  • 2 tbsp (15g) blue cheese crumbles
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the shredded cooked chicken breast with the Frank’s RedHot sauce. Allow it to sit for 5 minutes to fully infuse the protein with flavor.
  2. In a separate medium bowl, use an electric hand mixer or whisk to combine the softened Neufchâtel cheese, Greek yogurt, garlic powder, onion powder, and smoked paprika until the mixture is smooth and aerated.
  3. Gently fold the buffalo-soaked chicken into the cream base using a rubber spatula until evenly distributed. Avoid over-mixing to preserve the texture of the chicken shredded.
  4. Transfer the mixture into a 1.5 to 2-quart oven-safe baking dish and smooth the surface. Evenly sprinkle the shredded mozzarella, sharp cheddar, and blue cheese crumbles over the top.
  5. Bake for 15–20 minutes until the dip is bubbling and the cheese crust has developed golden-brown spots. Garnish with fresh chives and serve hot.