Cheesy Hot Jambalaya Dip

Cheesy Hot Jambalaya Dip 1 Tablespoon olive oil 1 rib celery diced 1/4 cup diced onion 1 small green or yellow bell pepper, cored and diced 1 clove garlic minced 1 cup cooked chicken or turkey, cubed 2 links andouille or other smoked sausage, quartered lengthwise and diced 14 oz canned diced tomatoes, drained 2 teaspoons Creole seasoning, more or less to taste 4 oz raw shrimp, peeled and deveined and chopped into small pieces salt and pepper 8 oz cream cheese, room temperature (I used light) ¼ cup plain Greek yogurt (I used nonfat) 1 cup Monterey Jack cheese (I used Cabot) 1/2 cup Cheddar cheese divided (I used Cabot Seriously Sharp) Tortilla chips or vegetables for dipping Preheat oven to 350°F. Coat a 2 qt. baking dish with cooking spray. In a large skillet, heat olive oil over medium heat. Add celery, onion, and peppers, and saute for about 5-7 minutes, stirring occasionally, until the vegetables are translucent and tender. Add garlic and cook for another minute or two Add the chicken and andouille sausage, and continue cooking, stirring occasionally, for an additional 5 minutes, or until the sausage is browned. Stir in the diced tomatoes and Cajun seasoning, and bring to a simmer. Stir in the shrimp and continue to simmer, stirring occasionally, until the shrimp are pink and cooked through. Season to taste with salt and pepper and additional Cajun/Creole seasoning, if needed. Remove from heat and allow to cool slightly. In a large bowl, stir together the cream cheese, Greek yogurt, Monterey Jack, and 1/2 cup cheddar cheese. Stir in the jambalaya mixture. Transfer the mixture to the prepared dish and sprinkle with the remaining 1/2 cup cheddar cheese. Bake for 20-25 minutes or until heated through and bubbly. Serve with chips and vegetables for dipping.