Preheat oven to 350 degrees. In a large bowl, combine Greek yogurt, Neufchatel cheese, and hot sauce until smooth and evenly incorporated.
Add shredded chicken to yogurt mixture and stir.
Transfer chicken dip into a greased baking dish (8x8 or small rectangular). Top with shredded cheddar cheese, and then bake for 20-25 minutes until dip is hot and cheese is melted.
Garnish with blue cheese crumbles and diced green onion, then dip and enjoy.
Slow Cooker:
In a large bowl, combine Greek yogurt, Neufchatel cheese, and hot sauce and stir until smooth. Stir in shredded chicken.
Pour dip into slow cooker, top with shredded cheddar cheese, and cook on low heat for 4-6 hours or high heat for 2-3 hours. Garnish with blue cheese crumbles and sliced green onion before serving.
Notes
The serving size is 1/3 cup dip. Nutrition information will vary with ingredient variation (i.e. 2% greek yogurt, reduced fat cheese, etc.).