Preheat the oven to 350°F.

In a large mixing bowl, mash 8 ounces cream cheese until smooth. Add ? cup buffalo sauce and ¼ cup ranch or blue cheese dressing; stir until fully combined and smooth.

Add 1½ cups shredded rotisserie chicken (reserve ½ cup), 1½ cups shredded pepper jack cheese (reserve ½ cup), and half of the minced green onions. Stir until evenly mixed.

Transfer the mixture to a 1‑quart baking dish and spread into an even layer. Top with the reserved ½ cup shredded pepper jack cheese, the reserved ½ cup shredded chicken, the remaining minced green onion, and 2 tablespoons blue cheese crumbles.

Bake for 20–25 minutes, or until the dip is bubbly and the top is lightly browned.

Let the dip sit 3–5 minutes to cool slightly, then serve hot.