1. Preheat oven to 350˚F (175˚C) and lightly grease a 6-8″ round baking dish (or of similar size).
2. In a medium bowl, beat cream cheese with an electric mixer until smooth. Add buffalo wing sauce and ranch dressing and beat on medium speed until combined. Stir in shredded chicken and 1 cup cheese. Taste and adjust seasoning to your taste (add more buffalo sauce to increase the spice, add more cream cheese, sour cream or dressing to reduce).
3. Spread into baking dish and top with remaining cheese. Cover and refrigerate to save for later or bake as directed. Bake uncovered for 20-30 minutes until bubbly at the edges. Broil for 2-3 minutes to brown the cheese, if desired. Garnish with green onions and crumbled blue cheese.
Leftover dip will last in an airtight container in the fridge for 3-4 days. To reheat, warm in the microwave or bake until heated through. You can also sub the ranch with blue cheese dressing.