– 2 cups shredded cooked chicken, I used rotisserie – 1 – 2 tbsp unsalted butter or olive oil – 1 small yellow onion, finley chopped – 2 – 3 large garlic cloves, minced – ½ cup buffalo sauce or Frank's Red Hot Sauce – 1 ¼ cup plain Greek yogurt – ⅓ cup reduced-fat or Neufchatel cream cheese – 2 tbsp lemon juice, fresh – 1 tbsp dijon mustard – 3 – 4 tbsp nutritional yeast – ¾ tsp dried dill – ½ tsp onion powder – ½ tsp paprika – 1 cup shredded sharp cheddar cheese or mozzarella cheese, (reserve ⅓ cup for sprinkling on top) – Garnishes: 1 large green onion thinly sliced and/or sprinkle of feta or blue cheese
Stir in minced garlic and let stand 30 seconds to release scent.In a bowl, combine nutritional yeast, dill, onion powder, paprika, lemon juice, Greek yoghurt, cream cheese, buffalo sauce, and dijon mustard.
Add the buffalo-yogurt sauce and lower the heat to medium-low when the onions and garlic finish. Whip the sauce until the cream cheese melts and it bubbles.
Add 2/3 cup of melted sharp cheddar cheese and cooked, shredded chicken after turning off the heat.Slide onto the oiled baking pan and sprinkle extra 1/3 cup cheddar cheese on top.