Add the goat cheese, yogurt, and lemon juice to a blender or food processor and blend until completely smooth and creamy, about 1-2 minutes. This creates the foundation of your dip with a luxurious texture. I find that blending these three ingredients first ensures the goat cheese is fully incorporated and the dip won't have any grainy or lumpy texture.

In a large bowl, combine the shredded chicken, buffalo sauce, and 1/2 cup mozzarella. Mix thoroughly until the chicken is evenly coated and the mozzarella begins to meld slightly into the sauce. This initial mixing distributes the bold buffalo flavor throughout the chicken before adding the creamy cheese base.

Pour the creamy cheese mixture from Step 1 into the chicken mixture from Step 2. Add the garlic powder and stir until everything is fully combined and has a uniform, creamy consistency. The goat cheese base will mellow out the intensity of the buffalo sauce while adding a tangy richness. Taste and adjust seasonings if needed.

Preheat your oven to 350°F. Transfer the combined mixture to a baking dish (9x13 inch works well, or any similar-sized dish) and spread it into an even layer. Top with the remaining 1/4 cup cheddar and a light sprinkle of additional mozzarella if desired. This cheese topping will create a golden, slightly crispy top layer while the dip stays creamy underneath.

Bake for 20 minutes, until the dip is heated through and bubbling around the edges, with a light golden top. The dip should be hot throughout but not browning too heavily. Remove from the oven and let it cool for about 10 minutes—this allows it to set slightly while remaining warm and dippable.

Sprinkle the fresh chives over the top of the warm dip for a fresh garnish and subtle onion flavor. Serve immediately with crackers, tortilla chips, vegetables, or bread crisps. I like to use a hearty chip or cracker that won't break under the dip's weight—something substantial enough to scoop without falling apart.