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

Beat the cream cheese in a large bowl until smooth and lump-free.

Stir in the ranch dressing and buffalo sauce until the mixture turns a uniform orange.

Fold in the shredded chicken and 3/4 cup of the cheddar.

Spread into the prepared dish and top with the remaining 1/4 cup cheddar.

Bake for 20 to 25 minutes, until it bubbles at the edges and the cheese on top fully melts.

Rest for 5 minutes, the center stays dangerously hot longer than the edges.

Scatter the green onion over the top.

Set the warm dish into the board with celery sticks and pretzel crisps arranged around it, and plan to refill the celery before it wilts.