Preheat your oven to 350°F and lightly oil a 9x13 inch baking dish or similar size. In a large skillet over medium-high heat, add the ground chicken and cook, breaking it up with a spoon as it cooks, until it's fully cooked through and no pink remains, about 8-10 minutes. Drain any excess fat from the cooked chicken and set aside.

In a large mixing bowl, combine the softened cream cheese, Greek yogurt, and cheddar cheese, stirring until smooth and well blended. I like to add the cream cheese first while it's at room temperature—it incorporates much more easily than if it's cold. Then add the blue cheese, hot sauce, ranch dressing, and garlic powder, mixing until everything is evenly combined and the sauce has a creamy, uniform consistency.

Fold the cooked chicken from Step 1 into the creamy buffalo mixture from Step 2, stirring until the chicken is evenly coated and distributed throughout. Transfer the entire mixture to your prepared baking dish and spread it into an even layer. Bake at 350°F for 30 minutes until the dip is heated through and the edges are bubbling slightly.

Remove the dip from the oven and let it rest for 5 minutes before serving—this helps it set slightly and makes it easier to scoop. I find that letting it cool for just a few minutes also prevents the dip from being too hot to eat comfortably right away. Serve warm with tortilla chips, crackers, celery sticks, and carrot sticks for dipping.