In a zip-top bag, add your shredded chicken and buffalo sauce. Seal the bag and shake until chicken is coated.

Take softened cream cheese and place it in a baking dish. Microwave for 15-20 seconds until spreadable, then smooth it into an even layer.

Carefully scoop the buffalo chicken mixture from the bag and spread it evenly over the cream cheese layer.

Sprinkle shredded mozzarella cheese generously over the buffalo chicken layer, then drizzle ranch dressing across the cheese.

Use a cookie cutter to cut white cheese slices into ghost shapes and place them on top of the dip.

Preheat oven to 350°F (175°C). Bake dip for 15-20 minutes until cheese is bubbly and lightly golden.

Allow the dip to cool for a couple of minutes and use decorating gel to create ghost eyes on the cheese.