Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 1.5-litre baking dish or a similar-sized cast-iron skillet.

Mix the Creamy Base: In a large mixing bowl, add the softened cream cheese. Use an electric hand mixer or a sturdy spatula to beat it for a minute until it's completely smooth and free of lumps. This is the secret to a perfectly creamy dip.

Add the Sauces: Pour in the ranch dressing and the hot sauce, and add the garlic powder and black pepper. Mix everything together until it's well combined and has an even, pale orange colour.

Fold in the Main Ingredients: Gently fold in the shredded chicken and about two-thirds (100g) of the grated cheddar cheese. What works best for me is using a rubber spatula to ensure the chicken is evenly coated without breaking it up too much.

Assemble the Dip: Scrape the mixture into your prepared baking dish and spread it into an even layer.

Add the Topping: Sprinkle the remaining cheddar cheese (50g) and all of the grated mozzarella evenly over the top. This combination gives you both great flavour and that glorious cheese pull.

Bake Until Bubbly: Place the dish in the preheated oven and bake for 20-25 minutes. You're looking for the cheese on top to be fully melted and the edges of the dip to be visibly bubbling. For a more golden-brown top, you can switch the oven to the grill setting for the last 1-2 minutes, but watch it very closely to prevent burning.

Rest and Garnish: Carefully remove the dish from the oven and let it rest for at least 5-10 minutes. This is crucial as it allows the dip to set slightly and makes it easier to scoop. Garnish with the finely sliced spring onions before serving.