Oh Snap Macros

For the chicken
2 Place the chicken and the chicken broth in the instant pot and pressure cook for 10 minutes, if fresh. If frozen, 12 minutes. 
10 Remove and shred. 
For the dip
6 Pre heat the oven to 350 degrees Fahrenheit. 
4 In a large mixing bowl, mix together 2 oz. cheddar cheese, Greek yogurt, cream cheese, buffalo sauce, maple syrup, seasonings and chicken. 
5 Add the mixture to a cast-iron or oven-safe pan.  
7 Sprinkle the top with the remaining 1 oz. of shredded cheddar cheese. 
8 Bake at 350 degrees Fahrenheit for 30 minutes until the edges are bubbling and the center is hot. 
9 Remove from the oven and serve immediately with chips, vegetables, crackers or eat it by itself.