Begin by gathering all your ingredients and draining the canned chicken to remove excess liquid.
In a large mixing bowl, add the Neufchatel cheese, Greek yogurt, and half of the Frank's Red Hot sauce. Use a hand mixer or whisk to beat until smooth and creamy.
Fold in the drained chicken, onion powder, and season with salt and pepper to taste.
Pour in the remaining Frank's Red Hot sauce and gently stir until evenly distributed.
Sprinkle in the blue cheese crumbles and gently fold them into the mixture.
Transfer the dip to a serving dish. If desired, microwave for about 5-10 minutes or bake at 350°F for about 15 minutes until heated through.
Top with chopped fresh chives and serve with raw veggies or whole-grain crackers.
