Ingredients

The following ingredients have 4 Servings
  • 8 oz. cream cheese (at room temperature (regular or light))
  • 1/4 cup plain Greek yogurt ((nonfat, low fat, or whole milk))
  • 1/2 cup of your favorite BBQ sauce, (divided)
  • 3/4 cup (about 3 oz.) shredded Cabot white cheddar cheese, (divided (I used Cabot Extra Sharp))
  • 3/4 cup (about 3 oz.) shredded Cabot Monterey Jack cheese
  • 2 cups cooked and chopped chicken
  • 4 slices bacon, (cooked and crumbled)
  • one small tomato, (seeded and chopped)
  • 1-2 scallions, (thinly sliced (green parts only))
  • Crackers, chips, sliced baguette, or vegetables for serving

Instruction

  • Preheat the oven to 350°F.
  • In a bowl, stir together the cream cheese, yogurt, 1/4 cup of the BBQ sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, and chicken.
  • Transfer to a glass baking dish and spread evenly.
  • Top with the remaining 1/4 cup cheddar cheese and 1/4 cup Monterey Jack cheese.
  • Bake at 350°F for about 30 minutes, or until hot and bubbly, and lightly browned. While it bakes, cook and crumble the bacon.
  • Remove from the oven and drizzle with the remaining 1/4 cup barbecue sauce. Sprinkle bacon, chopped tomato, and scallions.
  • Serve with crackers, chips, baguette slices, and veggies for dipping.