Preheat your oven to 350°F (175°C). This ensures that your dip bakes evenly and gets that delicious bubbly top.
In a mixing bowl, combine the drained chicken with a fork. Shred the chicken until it’s finely shredded, making it easier to incorporate with the other ingredients.
Add the Neufchatel cheese, nonfat Greek yogurt, and 1/4 cup of Frank's Red Hot into the bowl with the shredded chicken. Mix well until all the ingredients are fully incorporated and creamy.
Stir in the onion powder, salt, and pepper to taste. Adjust seasoning according to your preference.
Fold in the blue cheese crumbles gently to maintain their chunky texture. If you’re not a fan of blue cheese, feel free to skip this step or replace it with shredded cheddar.
Spread the dip mixture evenly into a 9x9 inch baking dish. Smooth the top with a spatula to ensure even cooking.
Place the dish in the preheated oven and bake for about 20-25 minutes, or until the dip is hot and bubbly. Remove from the oven and drizzle the remaining Frank's Red Hot on top. Garnish with chopped fresh chives if desired.
