Heat olive oil in a medium saucepan over medium heat. Add the drained beans and warm for 3–4 minutes.

Sprinkle garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper over the beans. Stir well and cook for another 2–3 minutes to bloom the spices.

Remove from heat. Mash the beans using a potato masher for a chunky texture, or transfer to a food processor and blend until mostly smooth.

Stir in Greek yogurt and cottage cheese until fully incorporated. The dip should become creamy and thick.

Fold in shredded cheese while the mixture is still warm so it melts evenly.

Transfer to an oven-safe dish and bake at 375°F (190°C) for 15–20 minutes until bubbly and lightly golden on top.

Remove from oven, rest for 5 minutes, and add toppings if desired.