4 Ounces (half block) Neufchatel Cheese (softened)
1 Cup of Plain Greek Yogurt
1 Cup of Reduced Fat Mexican Cheese Blend (I used Sargento)
½ Cup of Hot Sauce (or to taste)
1 T of Hidden Valley Ranch Seasoning…dry
3 Cups of Marinated, Boiled and Shredded Chicken
Mix all ingredients well and transfer to a greased baking dish, sprinkle lightly with paprika, if desired. Cook in a 350* oven for about 30 minutes, stirring occasionally. I will also broil for a few minutes if I am serving immediately.
With the Summer season just beginning, this is a lighter appetizer that is less guilty than the full fat version. Serve with celery, carrots and/or whole wheat pretzel twists. Perfect to serve, or take to, those parties & barbecues!
This is also pairs nicely with the FF version of Spinach Dip. FF mayo & sour cream, thawed chopped spinach and a packet of Lipton vegetable soup mix. Mix all, let rest for a bit in the fridge (stir occasionally) and serve in a Pumpernickel bread bowl.
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