Preheat the oven to 375°F and lightly coat a 9-inch baking dish with cooking spray.

Put the cottage cheese in a food processor or blender and pulse for 30 seconds until mostly smooth; a few flecks of curd are fine.

Add the cream cheese and buffalo sauce and pulse again for 20 seconds until the mixture turns pale orange and pours like thick cream.

Fold in the shredded chicken and half the cheddar with a spatula until every strand of chicken is coated in sauce.

Spread the mixture into the baking dish in an even layer, smoothing the top with the back of a spoon.

Scatter the remaining cheddar over the top.

Bake for 15 to 18 minutes, until the edges bubble and the cheese on top turns gold in patches.

Rest the dip for 5 minutes before serving; it firms up as it sits.

Drizzle with ranch or blue cheese dressing and scatter the green onions over the top.

Serve warm with celery and carrot sticks for dipping.