Preheat oven to 350°F. In a large mixing bowl, combine the Greek yogurt, neufchâtel cheese, hot sauce, dried herbs, and seasonings. Mix until smooth.
¾ cup low-fat, plain Greek yogurt, 8 ounces neufchâtel cheese (⅓ less fat cream cheese), ½ cup Frank's RedHot Sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried parsley, ½ teaspoon dried dill, ½ teaspoon dried chives, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
Add the shredded chicken and ½ cup of shredded cheddar cheese to the bowl. Stir well until the chicken is evenly coated.
1 cup shredded cheddar cheese, 2 cups cooked shredded chicken
Pour the mixture into an ungreased cast-iron skillet or baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese on top.
1 cup shredded cheddar cheese
Bake in the preheated oven for 20-25 minutes or until the dip is bubbling and the cheese is golden brown. Allow it to cool for a few minutes before serving.
Top with a few shakes of hot sauce and chopped green onions, if desired. Serve with tortilla chips, celery sticks, or your favorite dippables. Enjoy!
Chopped green onion and additional hot sauce for topping