Place the canned diced tomatoes with green chilies into a fine mesh strainer. Let them drain for at least 5–10 minutes, pressing gently with a spoon to remove excess liquid.

In a medium mixing bowl, add the Greek yogurt and cottage cheese. Stir until combined. For an ultra-smooth dip, transfer the mixture to a food processor or blender and blend until creamy.

Sprinkle in the taco seasoning and ranch seasoning. Mix thoroughly to evenly distribute the spices.

Fold in the drained diced tomatoes gently, ensuring they are evenly dispersed without releasing excess liquid.

Add salt and black pepper as needed. Taste and adjust seasoning if necessary.

Cover the dip and refrigerate for 20–30 minutes to allow flavors to meld.

Transfer to a serving bowl and sprinkle with chopped chives just before serving.