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Preheat oven to 350F and grease 2 small oven safe ramekins (I like to use 12oz ramekins).
Use an immersion blender or standard blender to blend together cottage cheese, hot sauce, milk and ranch seasoning. Blend until completely smooth. I like to taste this quickly after blending and add more hot sauce if I want it extra spicy.
Drain water from canned chicken breast and mix with blended cottage cheese mixture using a flat spatula.
Separate dip evenly into the 2 prepared ramekins. Top each with ¼ cup shredded cheese.
Place ramekins on a baking sheet to make it easier to take in and out of the oven. Place in the oven to bake at 350F for 30 minutes.
Allow to cool slightly, garnish with fresh sliced green onions and serve with celery, crackers or tortilla chips.