This low-carb dip (less than 2 grams per serving) is quintessential "game day" food. Pair it with celery sticks to keep it low carb, or serve it with corn chips if you prefer.
If you don't have leftover cooked chicken on hand, try cooking 2 large chicken breasts in an Instant Pot, with 1 cup of broth or water, on Manual, HP, for 6 minutes, NPR for 15 minutes. Shred with a mixer or by hand with forks.
In a medium bowl, combine softened cream cheese and yogurt and whisk by hand or with a mixer. Stir in cooked chicken, buffalo sauce and 1/2 cup shredded cheese.
Spread dip into a medium baking dish. Top with remaining 1/2 cup shredded cheese. Bake at 375 for 25 to 30 minutes, or until cheese begins to brown.