High Protein Buffalo Chicken Dip

1. Preheating the skillet: Place an empty 8 inch cast iron skillet in the oven while it preheats to 350°F. This helps the dip heat evenly and prevents sticking.
2. Shredding the chicken: Cook your chicken breast ahead of time (grilled, baked, or boiled), then shred it finely so it blends smoothly into the dip.
3. Mixing the base: In a large bowl, combine the shredded chicken, cream cheese, Greek yogurt, buffalo sauce, and ranch seasoning. Stir until creamy and fully coated.
4. Cheesing it up: Fold in 1/2 cup reduced-fat Mexican cheese, saving the rest to add on top later.
5. Assembling the dip: Carefully remove the hot skillet from the oven and lightly spray with cooking spray. Spread the mixture evenly into the skillet, then top with the reserved cheese.
6. Baking the dip: Bake uncovered at 350°F for 20–25 minutes, until the edges are bubbling and the top is melted and golden.
7. Finishing touch: For an extra cheesy crust, switch to broil and cook for 2–3 minutes until the top browns slightly.