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SKINNY BUFFALO CHICKEN DIP

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Ingredients: 

4 oz. (half a block) reduced-fat (or fat-free) cream cheese, softened
1 cup plain Greek yogurt
1 cup shredded part-skim Mozzarella cheese
1/2 cup hot sauce (I prefer Frank's)
1/2 cup crumbled light blue cheese
1 Tbsp. ranch seasoning (optional)
3 cups shredded cooked chicken


 

TO MAKE IN THE OVEN:

Preheat oven to 350 degrees F.

In a large bowl, stir all ingredients together until well-mixed. Transfer mixture to a small greasedbaking dish, and bake for 30 minutes or until the cheese is melted and the edges begin to slightly brown. Remove and serve immediately.

TO MAKE ON THE STOVE:

Stir all ingredients together in a medium saucepan until combined over medium-low heat. Continue heating for about 10-15 minutes, stirring occasionally, until the cheese is melted and the dip is simmering. Remove and serve immediately.

TO MAKE IN THE SLOW COOKER:

Stir all ingredients together in a slow cooker until combined. Heat on low for 4 hours or until the cheese is melted. Serve immediately.

 

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