Ingredients
- (8-ounce) block reduced-fat cream cheese, roughly cut into1-inch cubes
- ounce scrumbled blue cheese*
- cup sdiced or shredded cooked chicken
- cup sshredded part-skim mozzarella cheese
- cup hot sauce** (I recommend Frank’s)
- cup plain Greek yogurt or sour cream
- 1/2 cup thinly-slice d green onions (about3 green onions)
- Tablespoon ranch seasoning
- (optional toppings: extra crumbled blue cheese, thinly-slice d green onions, chopped celery, and/or a drizzle of hot sauce)
Instructions
- Spray the inside of the bowl of your slow cooker with cooking spray.
- Add all ingredients to the bowl of the slow cooker, and stir until combined. (You can also stir the ingredients together in a separate bowl, and then transfer that to the bowl of the slow cooker afterwards.)
- Cook on high for 1.5 2 hours, or until the cheeses are all melted. (Alternately, you can also cook this on low for 3 4 hours, or until the cheeses are all melted.) Give the dip a good final stir, then transfer to a serving bowl and garnish with extra blue cheese and green onions if desired. Serve with chips or your desired dippers.
