There's nothing that can take me back to my hometown Buffalo, NY, than Buffalo Chicken Dip - well, besides Mighty Taco, wings, Grasso's pizza, Loganberry, and Bison french onion dip, but that's besides the point.

Since the Bills played last night on MNF (ugh still sad about the loss), Buffalo Chicken Dip was necessary, especially since it actually felt chilly enough to make something so savory. Instead of adding extra cals to the recipe, I opted to make a 'skinny' version to not, well, feel the post-dip guilt. Special shout out to Gimme Some Oven for the inspo. 

Need:

2 cups chicken, cooked
1/2 cup Frank's hot sauce
4 oz. reduced fat cream cheese
1 cup plain Greek yogurt
1 cup shredded Mozzarella cheese (I used sharp cheddar because I already had it)
 

Preheat oven to 350 degrees

Add all ingredients to pot on medium high.

Keep stirring until cheese is completely melted - about 10-15 min.

Grease a baking dish and add dip to dish.

Bake for 30 minutes or until golden brown.

Rather the crockpot do all the work? Basically me.

I get it. If you're not into the whole oven thing - add all ingredients into the crockpot and cook on low for 4 hours.

Tip:

Double this recipe, especially if you're serving for a party.