Combine greek yogurt and dry ranch seasoning mix in medium mixing bowl. Mix well.
Add shredded chicken, cream cheese, hot sauce and cheddar cheese. Mix well.
Spread mixture evenly into an 8x8 greased pan or casserole dish.
Bake for 20-25 minutes or until mixture is melted and bubbly at top.
Garnish with blue cheese if desired.
Serve warm. Enjoy!
Notes
This recipe makes 3 cups of dip. A serving size is ⅓ of a cup.
Make this buffalo chicken dip up to two days in advance. Simply mix all ingredients of the dip together. Store in an airtight container in the refrigerator for up to two days. Top with cheese and bake right before serving.
Short on time and don't have chicken on hand? Use a rotisserie chicken or canned chicken!
Optional: Garnish with ¼ cup blue cheese crumbles, feta cheese crumbles or green onions.
Optional: Add an additional ¼ cup of shredded cheese on top of the casserole once it has baked for 20 minutes. Bake for another 5 minutes until the cheese is melted.
Alternative Cooking Methods: Crockpot: combine all ingredients and place in a greased crockpot. Cook on low for 2-3 hours, stirring every 30 minutes. You can use raw chicken with this cooking method, just make sure it is fully cooked before serving! Shred the chicken after cooking for 2-3 hours. Stovetop: combine all ingredients in a large sauce pan. Cook over medium heat, stirring frequently until hot. The chicken must be cooked and shredded before adding it to the sauce pan. Microwave: combine all ingredients and spread evenly into a large, microwave safe casserole dish. Cook for 2-5 minutes or until hot. The chicken must be cooked and shredded first.