In a blender, combine the cottage cheese, olive oil, buffalo sauce, garlic powder, onion powder, salt, and black pepper. Blend until completely smooth and creamy—this creates the foundation of your dip and ensures all the flavors are evenly distributed. I like to blend for a full minute to get a really silky texture that feels luxurious rather than lumpy.

Preheat your air fryer to 375°F and lightly grease an oven-safe baking dish (an 8x8 inch or similar size works well). While the air fryer heats, you can prepare your remaining ingredients, ensuring everything is ready to go before you add the hot base to the dish.

Pour the smooth cottage cheese mixture from Step 1 into your prepared baking dish. Add the shredded chicken, diced red bell pepper, and cheddar cheese, then stir everything together until evenly combined. The chicken should be fully incorporated into the creamy base, and the peppers distributed throughout. Top the dip with the crumbled blue cheese and any remaining cheddar cheese for extra flavor and a nice golden crust when it cooks.

Place the baking dish in the preheated air fryer and cook for 8-10 minutes until the cheese on top is melted and golden brown and the edges of the dip are bubbling. I find that the dip continues to set slightly as it cools, so don't worry if it looks a bit loose straight from the air fryer—that's exactly what you want. Check at 8 minutes; if the cheese isn't golden enough, give it another minute or two.

Remove the dip from the air fryer and let it cool for 2-3 minutes before serving. Top with the sliced green onions for a fresh pop of color and a mild onion flavor that contrasts beautifully with the spicy buffalo heat. Serve warm with your choice of dippers like tortilla chips, crackers, or fresh vegetables.