Preheat your oven to 400°F. While it heats, ensure your cream cheese is at room temperature (this is crucial for smooth mixing without lumps). Shred your chicken into ½-inch pieces for even distribution throughout the dip, and measure out all your spices into a small bowl so they're ready to add.

In a large mixing bowl, combine the room-temperature cream cheese, buffalo sauce, and yogurt. Stir vigorously until the mixture is smooth and well-blended with no cream cheese lumps. The yogurt adds tang and keeps the dip from being too heavy—I prefer Fage 5% because it creates a richer texture than thinner yogurts. Once smooth, fold in the shredded chicken until evenly distributed throughout.

Add the spice blend (salt, pepper, garlic powder, onion powder, and smoked paprika) to the creamy chicken mixture and stir thoroughly to distribute the flavors evenly. Fold in the mozzarella cheese until fully incorporated. The mozzarella melts into the dip and creates a silky texture, while the smoked paprika adds subtle depth to complement the buffalo heat.

Pour the buffalo chicken mixture into a 10-inch cast iron skillet or similar oven-safe dish, spreading it into an even layer. Top generously with the cheddar cheese, covering the surface completely. I use Tillamook sharp cheddar because it brings a bold, slightly tangy flavor that cuts through the richness of the cream cheese and yogurt base.

Place the skillet in the preheated 400°F oven and bake for 20-25 minutes, until the mixture is bubbling around the edges and the cheddar cheese is melted but not yet browned. The dip should be hot throughout but the cheese on top should still look relatively pale—this gives you the best texture for the broiling step coming next.

Move the skillet to the broiler and broil for 2-3 minutes, watching carefully to prevent burning. You want the cheddar to turn golden brown and slightly charred in spots for added flavor and texture. Remove from the broiler immediately once it reaches that golden stage—broilers heat quickly and can scorch the dip in seconds.

Remove the dip from the broiler and let it cool for 1-2 minutes. Sprinkle the fresh green onions over the top for color and a fresh onion bite that contrasts nicely with the rich, spicy dip. Transfer to a serving board or leave in the skillet and serve immediately with tortilla chips, celery sticks, or your preferred dippers.