Step 1: Finely chop the onion and garlic. (If you really like garlic, you can add more than 1 clove!)
Step 2: Shred the rotisserie chicken; be sure to discard all the skin and bones. You will need 3 1/2 cups shredded chicken.
Step 3: Add the hot sauce to a medium saucepan. Then add the rest of the ingredients (except the Greek yogurt) on top.
Step 4: Heat on medium-low for 3 - 4 minutes, stirring frequently, until the cheddar cheese is melted and the chicken is warm.
Step 5: Turn off the stove and remove the pot from the hot burner. Then, temper the yogurt by mixing a small amount of the dip with the yogurt in a separate bowl.
Step 6: Mix the tempered yogurt back into the rest of the dip. If needed, you can warm the dip back up over low heat for 2 - 3 minutes.
Step 7: Enjoy the dip immediately, with crackers, chips, and/or carrots and celery sticks! (Garnish ideas: blue cheese crumbles, chopped red onion, sliced green onion.)
RECIPE TIPS: -tempering the yogurt helps it from separating when added to the warm dip. -don't simmer the dip, this may cause the yogurt to separate (gentle heat only!).