Buffalo Chicken Dip

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  3 lbs Chicken Breast, Grilled
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  8 oz Cream Cheese, 1/3 Less Fat (Neufchatel)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  2 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  1 cup Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  1 cup Hot Sauce, Frank'S RedHot
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  0.5 cup Cheese, Blue, Crumbled
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  0.5 cup Green Onion (Scallion)

Instructions

1. 1Shred the cooked chicken breast into bite-sized pieces using two forks or your hands, breaking apart any large chunks.
2. 2Add the neufchâtel cream cheese, part-skim mozzarella, Greek yogurt, and Frank's RedHot sauce to a large saucepan over medium heat.
3. 3Stir continuously for 8–12 minutes over medium heat until the cream cheese and mozzarella are completely melted and the mixture is smooth and creamy with no visible lumps.
4. 4Fold the shredded chicken and blue cheese crumbles into the melted cheese mixture, stirring gently for 2–3 minutes over medium heat until the chicken is heated through and the blue cheese is distributed throughout.
5. 5Divide the buffalo chicken dip evenly into 10 airtight containers while hot, filling each about three-quarters full to allow for reheating.
6. 6Let the dip cool to room temperature before sealing the containers, then refrigerate for up to 4 days.
7. 7To serve, transfer desired portion to a serving bowl and reheat over low heat on the stovetop for 3–5 minutes, stirring occasionally, until warmed through and creamy.
8. 8Top with fresh chopped green onions immediately before serving.