In a large mixing bowl, combine the cooked shredded chicken, buffalo sauce, Greek yogurt, cottage cheese, and garlic powder. Mix thoroughly until the chicken is evenly coated and the dairy ingredients are fully incorporated. The yogurt and cottage cheese will create a creamy base, while the buffalo sauce brings heat and tang. I like to use full-fat Greek yogurt here because it creates a richer, more luxurious texture than low-fat versions.

Pour the chicken mixture from Step 1 into an 8x8 inch baking dish, spreading it into an even layer. Sprinkle 1 cup of the shredded cheddar cheese evenly over the top, reserving the remaining 1 cup for a second layer. This two-layer approach ensures you get melted cheese throughout the dip and a crispy, golden top layer.

Preheat your oven to 400°F. Once heated, place the prepared dip in the oven and bake for 25 minutes until the edges are bubbling and the cheese begins to brown. The dip will heat through completely and the flavors will meld beautifully during this time. I find that baking at this temperature strikes the perfect balance between melting the cheese and warming the dip without drying it out.

Sprinkle the reserved 1 cup of cheddar cheese on top of the dip and broil for 2-3 minutes on high, watching carefully to prevent burning. The broiler will melt this final cheese layer and create a golden, crispy top while keeping the dip creamy underneath. This step adds important texture contrast and visual appeal.

Remove the dip from the oven and let it rest for 2-3 minutes before serving. This brief rest allows the dip to set slightly, making it easier to scoop with crackers, vegetables, or tortilla chips without it being too runny.