Start by gathering all your ingredients for the creamy Buffalo Chicken Dip. Mince three cloves of garlic and cube 16 ounces of cream cheese, allowing it to reach room temperature for easier melting. Shred or chop your chicken into bite-sized pieces—rotisserie chicken works great here—and slice celery into sticks for dipping.

In a medium saucepan, heat two tablespoons of olive oil over medium heat until it shimmers. Add the minced garlic and sauté for about 15 seconds, just until it's fragrant and golden—be careful not to burn it.

Lower the heat to medium-low, then add the cream cheese, one cup of Buffalo sauce, and half a cup of ranch dressing to the pan. Use a whisk to stir the mixture continuously for 8 to 10 minutes.

Once the base is smooth, gently fold in three cups of shredded chicken and three cups of shredded cheddar cheese. Continue to cook for an additional 3 to 5 minutes, stirring frequently until the cheese is fully melted and the mixture is bubbling gently.

Remove your pan from heat and sprinkle in a quarter teaspoon of smoked paprika and half a cup of blue cheese, if using. Stir these ingredients in until they are nicely incorporated.

Transfer the warm Buffalo Chicken Dip to a serving bowl. Surround it with celery sticks and your favorite tortilla chips to create a delightful presentation. Serve immediately while hot and bubbly.