Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the reduced-fat cream cheese and Greek yogurt, mixing until well blended and creamy.
Stir in the small curd cottage cheese.
Add the garlic powder, onion powder, and Buffalo sauce to the mixture. Stir until everything is incorporated.
Gently fold in the cooked shredded chicken.
Stir in the shredded mozzarella cheese and half of the sliced green onions. Optionally, add the shredded cheddar cheese.
Spoon the dip mixture into a baking dish, spreading it out evenly.
Bake for 20-25 minutes, or until hot and bubbly, and the top is slightly golden.
Once baked, sprinkle the remaining green onions on top and serve hot with Fritos scoops and celery sticks.
