Preheat your oven to 375°F (190°C).

Lightly spray or butter an 8×8 baking dish and set it nearby.

If using rotisserie chicken, remove skin and large bones, then shred the meat into bite-sized pieces with two forks or by pulsing 2–3 times in a food processor.

If using leftover cooked chicken breasts, shred with forks or cube into small pieces so every scoop has chicken in it.

Pro tip: shredding warm chicken is easier — if your chicken is cold, microwave it 20–30 seconds to loosen the fibers.

In a medium mixing bowl, add the softened cream cheese and plain Greek yogurt.

Use a hand mixer (or a sturdy whisk) to beat until completely smooth and lump-free, about 45–60 seconds.

Add the cottage cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix again until evenly combined.

Stir in half of the shredded mozzarella and the hot sauce, mixing until the sauce color is uniform.

Pro tip: Blend the cottage cheese first with the yogurt/cream cheese to avoid little curds — a quick immersion with the hand mixer smooths it right out.

Add the shredded chicken to the creamy mixture. Fold gently with a spatula until the chicken is evenly coated.

Taste a small spoonful and adjust seasoning or hot sauce level — add more if you like it spicier.

If you love tangy bites, fold in the optional crumbled blue cheese now (or reserve it for the top).

Pro tip: don’t overmix — you want the chicken pieces distinct so the dip has texture when scooped.

Transfer the mixture into the prepared 8×8 baking dish and smooth the top with an offset spatula.

Sprinkle the remaining mozzarella evenly over the top. Add a light dusting of smoked paprika for color.

If you saved blue cheese, scatter it on top now for little pockets of tang.

Oven method: Bake at 375°F (190°C) for 18–22 minutes, until the edges are bubbling and the cheese on top is melted and slightly golden.

Air fryer method: Place the dish (if it fits) or transfer the dip to an air-fryer-safe dish and air fry at 350°F (175°C) for 12–15 minutes. Check at 10 minutes to avoid over-browning.

Pro tip: If you want a perfectly golden top, switch to broil for the last 60–90 seconds — watch it closely so it doesn’t burn.

Let the dip rest for 3–5 minutes after removing from heat — this helps it set so scoops hold together.

Garnish with chopped green onions or parsley for freshness. Serve warm with sliced celery, carrot sticks, cucumber rounds, low-carb crackers, or toasted pita.

Pro tip: Serving with crisp vegetables keeps this a standout low carb Buffalo chicken dip option — contrast in textures makes every bite better.

Store leftovers in an airtight container in the fridge for up to 4 days.

To reheat: spread back into the baking dish and warm at 350°F (175°C) for 8–10 minutes, or microwave in 30-second bursts until heated through. Stir halfway for even warmth.