Ingredients:

  • 4 oz (115g) reduced-fat cream cheese, softened to room temperature
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 1/2 cup (55g) ranch dressing, low-fat
  • 3/4 cup (180ml) buffalo wing sauce (medium heat)
  • 2 cups (225g) cooked chicken breast, finely shredded
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 cup (55g) mozzarella cheese, shredded
  • 1 tbsp (15g) chopped green onions

Instructions:

  1. Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the softened cream cheese, Greek yogurt, and ranch dressing. Stir vigorously with a spatula until the mixture is velvety and no lumps remain, then fold in the buffalo sauce until the base is uniform.
  2. Gently stir in the finely shredded chicken and the shredded cheddar cheese. Transfer the mixture into an 8x8 inch baking dish and smooth the top with a spatula.
  3. Sprinkle the mozzarella cheese evenly over the surface. Bake for 20 minutes, or until the edges are bubbling and the cheese has transitioned to a golden, toasted hue.
  4. Remove from the oven and let the dip rest for 5 minutes to allow it to set. Garnish with chopped green onions just before serving.