In a small bowl, whisk together the onion powder, garlic powder, dried dill, salt, pepper, celery seeds, and smoked paprika. This dry seasoning blend will distribute evenly throughout the dip and ensure consistent flavor in every spoonful. While that's ready, thinly slice your green onions into 1/8-inch rings, separating the white and light green parts from the darker green tops—you'll use them at different stages for better flavor and appearance.

In a large mixing bowl, combine the mayonnaise, hot sauce, and nutritional yeast, whisking until completely smooth and well combined. The nutritional yeast adds a subtle cheesy depth that mimics dairy without overpowering the buffalo flavor. Add the seasoning blend from Step 1 and stir thoroughly until the mixture is uniform in color with no streaks of seasoning visible.

Add the shredded chicken (cut into 1/2-inch pieces) to the buffalo mixture and fold gently until evenly coated—avoid overmixing, which can make the chicken shred further and become mushy. Reserve about 2 tablespoons of the darker green onion tops for garnish, then fold the remaining green onions (white and light green parts) into the dip. I like to reserve those fresh green onion tops because they add a bright, fresh pop of color and a mild onion bite that contrasts beautifully with the rich, warm buffalo flavors.

Preheat your oven to 350°F. Transfer the dip mixture to a 9x13 inch baking dish (or similar size), spreading it into an even layer. Bake for 20 minutes until the top is lightly golden and the edges are bubbling vigorously—this indicates the flavors have melded and the dip is heated through. I find that getting those bubbly edges is key because it signals the dip has reached the right temperature and the mayo has begun to slightly brown, deepening the flavor.

Remove the dip from the oven and let it rest for 2-3 minutes to set slightly. Scatter the reserved dark green onion tops over the top for a fresh garnish and visual appeal. Transfer to a serving platter or keep in the baking dish, and serve warm with fresh vegetables (celery, carrots, bell peppers), crackers, or tortilla chips for dipping.

If baking isn't convenient, transfer the dip mixture from Step 3 directly into a slow cooker and cook on HIGH for 2 hours, stirring occasionally to ensure even heating. The slow cooker method takes longer but creates an incredibly creamy texture—the gentler heat prevents the mayo from separating. Garnish with the reserved green onion tops just before serving.