Sunday Football Buffalo Chicken Dip

I've been searching high and low for some healthy versions of typical Sunday Football food... Trust me, it has NOT been as easy as I thought it would be when my groups sent me on this mission. Most of the recipes I found, had something I just couldn't consider "fix friendly". I finally found one that I modified a bit, but I've finally got something that works. 

What you'll need: 
A large can of 98% fat free chicken breast.
1 cup plain greek yogurt
8oz low fat cream cheese (room temp)
1 packet dry ranch mix 
1 cup shredded cheddar cheese
1/2 cup Franks RedHot

What you'll do: 
Start by pre-heating your oven to 350 degrees. 

Open the can of chicken and rinse it off. I use Keystone chicken because it is all natural. The only ingredients are chicken and sea salt. It's pretty much the only one that I found that doesn't have a bunch of other added junk. You're welcome to use cooked chicken breasts, but I'm keeping this simple. (HINT: If you use cooked chicken breast, toss it in a mixer and but the beaters on it. It will quickly shred it for you.)

Add your block of cream cheese to your chicken. Make sure it is soft first or it will be tricky to mix quickly. 

Add the rest of your ingredients: Add 1 cup of greek yogurt, about 3/4 cup of cheddar cheese (I used the other 1/4 on the top), the whole packet of dry ranch mix, and a half cup of hot sauce. 

Stir all of your ingredients so they are fully mixed together

Once all of your ingredients are mixed, add them to a sprayed oven safe bowl. I used a round temptation. I then, sprinkled the last 1/4 cup of cheddar cheese on the top. Bake at 350 degree for about 20 minutes so the dip fully heats.

Allow time for the dip to cool some and enjoy!

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