Begin by boiling a large pot of water over medium heat. Add the chicken breasts and let them simmer for 12-15 minutes until fully cooked. Shred the chicken after cooling slightly.

In your food processor, combine the cottage cheese, shredded sharp cheddar cheese, ranch dressing, and Frank's Red Hot Sauce. Blend until smooth.

In a mixing bowl, add the shredded chicken to the creamy cheese blend. Gently fold the ingredients until thoroughly combined.

Transfer the dip to a serving dish. Serve warm with tortilla chips or vegetable sticks, or refrigerate for 30 minutes to serve cold. Garnish with chopped green onions.