In a large mixing bowl, combine shredded chicken and buffalo sauce until the chicken is evenly coated. This step should take about 3-5 minutes.

Soften the cream cheese by letting it sit at room temperature for around 15-20 minutes. Spread the cream cheese evenly across the bottom of a 9x9-inch baking dish.

Layer the buffalo chicken mixture over the spread cream cheese, smoothing it out to create an even surface. This should take about 5 minutes.

Sprinkle the shredded mozzarella cheese generously over the buffalo chicken layer. Drizzle ranch dressing over the cheese.

Cut shapes from white cheese slices using a ghost-shaped cookie cutter and arrange them on top of the dip.

Preheat your oven to 350°F (175°C). Once ready, place the baking dish in the oven and bake for 15-20 minutes until the cheese bubbles and turns golden.

After removing the dip from the oven, use olive bits or decorating gel to create eyes on your cheese ghosts. Allow the dip to cool for a few minutes before serving warm.