In a large bowl, combine the shredded chicken with buffalo sauce, stirring until coated.

Take your cream cheese and soften it in the microwave, then spread it across the bottom of a baking dish.

Spoon the buffalo chicken mixture over the cream cheese layer, sprinkle shredded mozzarella on top, then drizzle ranch dressing.

Using a cookie cutter, cut ghost shapes from the white cheese slices and place them on top of the chicken layer.

Preheat your oven to 350°F (175°C), bake the assembled dip for 15-20 minutes until bubbly and golden brown.

Let cool for a minute, then decorate each ghost with gel or olives for eyes. Serve warm with tortilla chips or veggie sticks.