Red Hot Buffalo Chicken Dip

*1 Cooked Rotisserie Chicken, meat removed and shredded or cubed

*1 tablespoon Extra Light Olive Oil

*2 tablespoons butter or plant based butter

*1 medium Onion, dices

*2 tablespoons Bottled Minced Garlic

*1/2 cup Frank’s Hot Sauce, Red Hot or Frank’s Wing Buffalo Sauce

*1/2 cup Sour Cream, lite if desired

*1/4 cup Avocado Mayonnaise or Plain Greek Yogurt

*1/4 cup Plain Greek Yogurt

*1 cup Shredded Cheddar Jack

*1/2 cup of Crumbled Feta or Crumbled Blue Cheese

*2 Green Onions, sliced for topping and garnish

*Serve with Pita Chips, sliced Baguettes and crudités: Carrot sticks, Celery sticks, Bell Red Orange or Yellow Pepper strips and etc…

In a small sauce pan, sauté the onions in butter and extra light olive oil until translucent. Then add bottled garlic and sauté another minute.

In a medium bowl add the: Hot sauce, sour cream, mayonnaise, yogurt, cheddar jack cheese and crumbled cheese. Mix until combined. Then add the cubed chicken and sauté onions. Stir until combined.

In a medium casserole dish sprayed with cooking spray add the chicken dip mixture and bake in a preheated 350*F. oven for 25 to 30 minutes or until hot and bubbly.

Recipe adapted from foodnetwork

Enjoy!

Lindy