Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or 8x8-inch baking dish with non-stick cooking spray.

In a large mixing bowl, combine the softened cream cheese, ranch dressing, and buffalo hot sauce. Beat with a hand mixer on medium speed for 2 minutes until completely smooth and creamy with no lumps.

Add the shredded chicken and 1/2 cup of shredded cheddar cheese to the cream cheese mixture. Use a spatula to fold everything together until the chicken is evenly distributed throughout the mixture.

Transfer the buffalo chicken mixture to your prepared baking dish and spread it evenly across the bottom.

Top the dip with the remaining 1/2 cup of cheddar cheese and the 1/2 cup of mozzarella cheese, distributing evenly across the surface.

Bake uncovered for 20-25 minutes, until the edges are bubbling and the cheese on top has melted into a golden layer.

Optional: For extra color on top, switch your oven to broil for the final 1-2 minutes, watching carefully to prevent burning.

Remove from oven and let rest for 5 minutes to allow the dip to set slightly.

Garnish with blue cheese crumbles and sliced green onions.

Serve hot with tortilla chips, celery sticks, carrot sticks, and crackers for dipping.

Spray slow cooker insert with non-stick cooking spray.

Add cream cheese (cut into chunks), buffalo sauce, ranch dressing, shredded chicken, and 1/2 cup of shredded cheddar cheese to the slow cooker.

Cover and cook on low for 2-3 hours or on high for 1-1.5 hours.

Stir thoroughly about 30 minutes before serving, then top with remaining cheese.

Cover and cook for final 30 minutes until cheese melts.

Garnish and serve directly from slow cooker to keep warm throughout your event.