Buffalo Chicken Veggie Dip

This recipe is almost identical to our Shredded Crock Pot Buffalo Chicken. The only real difference is the addition of Cream Cheese and Greek Yogurt. It is a great switch up to Dill or Ranch Dip and is a great idea for a light lunch because of the added protein.

Ingredients

• 2 Chicken Breast, cooked and shredded

• 1 Pack Light Cream Cheese

• 1 Cup Shredded Cheese

• 1/2 Cup Plain Greek Yogurt

• 1/4 Cup Mayo

• 1/3 Cup Franks Hot Sauce

• 1/2 Cup Kraft Ranch Dressing

• 2 Tsp. Garlic Powder

• 1 Tsp. Salt

• 2 Tsp. Pepper

Directions

• Season both sides of the chicken breast prior to cooking with salt, 1 tsp. pepper and 1 tsp. garlic powder. Once cooked fully, shred using 2 forks and allow to cool slightly.

• Combine all remaining ingredients together in a crock pot and add chicken. Mix well. add additional ranch or hot sauce based on preference.

• Allow the mixture to cook on low for 2 hours. Serve hot with fresh veggies or pita bread.