Preheat the oven to 375°F and grease a 9 inch baking dish.

Beat the softened cream cheese and dressing together with a hand mixer on medium speed for 1 minute, until smooth.

Stir in the buffalo hot sauce until the mixture turns an even orange with no streaks of white.

Fold in the shredded chicken and 1 cup of the shredded cheese, until evenly distributed throughout.

Spread the mixture into the prepared dish and smooth the top, then scatter the remaining 1/2 cup cheese over the surface.

Bake for 18 to 20 minutes, until the dip bubbles evenly across the whole surface, not just the edges, and the cheese is fully melted.

Let the dip rest for 5 minutes before serving; it holds its heat for a while and is scalding straight out of the oven.

Scatter the chopped chives over the top and serve warm, straight from the baking dish, with celery sticks and tortilla chips alongside.