In a mixing bowl, combine your shredded chicken with the buffalo sauce until well-coated.

Soften your cream cheese by microwaving it on low for 15-20 seconds and spread it evenly across the bottom of a baking dish.

Spread the buffalo chicken mixture over the cream cheese base, sprinkle mozzarella cheese on top, and drizzle ranch dressing.

Cut ghost shapes from white cheese slices and arrange them on top of the dip.

Preheat your oven to 350°F (175°C) and bake your dip for 15-20 minutes until the cheese is bubbly.

Let it sit for a minute, then use decorating gel or olive bits to create eyes on the cheese ghosts.

Serve immediately with tortilla chips, baguette slices, or veggie sticks.