Add the cottage cheese, softened cream cheese, buffalo sauce, and ranch seasoning to a blender or food processor. Blend until completely smooth—this creates the creamy base that holds everything together. The cream cheese adds richness and helps achieve a dip-like consistency rather than a chunky texture. This step takes about 1-2 minutes and makes a huge difference in the final texture.

Pour the smooth base from Step 1 into a bowl and gently fold in the shredded cheddar cheese and cooked shredded chicken using a spatula. Mix until just combined—you want to keep the chicken pieces somewhat distinct rather than over-mixing. The mixture should look chunky with visible pieces of chicken and cheese throughout.

Choose one of three heating methods based on your preference: For microwave (fastest), transfer the mixture to a microwave-safe dish and microwave in 45-second intervals, stirring between each interval, until the dip is hot and bubbly (usually 2-3 minutes total). For oven, transfer to a sprayed baking dish, top with extra cheddar cheese if desired, and bake at 350°F for 30-35 minutes until heated through and the top is golden. For air fryer, transfer to a sprayed air fryer-safe dish, top with extra cheese, cover with foil, air fry at 325°F for 15 minutes, then remove foil and air fry for 3-5 more minutes until golden. I personally prefer the oven method because it gives the dip a nice, evenly browned cheese topping and takes just a bit longer but feels more finished.