Poach the chicken: Place the chicken breasts in a large frying pan and cover with the chicken stock. Bring to a gentle simmer—you’ll see small bubbles lazily breaking the surface—then cover and cook for 12–15 minutes. The chicken should feel firm but yield slightly when pressed, and the aroma will be savoury and clean. Remove the chicken and let it rest for 5 minutes before shredding with two forks into fine, tender strands. Reserve the poaching liquid.

Sweat the aromatics: In the same pan, heat the olive oil over a medium flame. Add the diced onion and cook for 4–5 minutes until it turns translucent and soft, releasing a sweet, gentle fragrance. Add the minced garlic and cook for another minute—the garlicky scent should fill the kitchen without any burnt notes.

Build the base: Reduce the heat to low. Add the softened cream cheese to the pan and stir continuously with a wooden spoon for 2–3 minutes until it melts into a smooth, glossy sauce. The colour will shift from pale white to a warm, buttery yellow. Pour in the soured cream and 100 ml of the reserved poaching liquid, stirring until fully combined—the mixture should look thick and velvety, with no streaks.

Add the heat and season: Stir in the hot pepper sauce, smoked paprika, black pepper, and salt. The dip will take on a rich, orange hue and a sharp, vinegary scent that makes your nose tingle. Taste a small spoonful—it should be tangy and warm without overwhelming your palate.

Fold in the chicken and cheese: Add the shredded chicken, half the grated cheddar, and half the mozzarella. Fold everything together gently until the cheese starts to melt into the sauce—you’ll see long, stretchy ribbons of cheese as you stir. The texture should be thick and cohesive, not watery.

Bake to golden perfection: Preheat your oven to 190°C (170°C fan). Transfer the mixture to a medium baking dish (about 20 cm square) and spread it evenly. Sprinkle the remaining cheddar and mozzarella over the top. Bake for 18–20 minutes—the dip will bubble at the edges with a soft, sizzling sound, and the top will turn a deep, golden brown with patches of darker crust. Let it rest for 5 minutes before serving; this allows the dip to set slightly so it doesn’t slide off your chip.

Garnish and serve: Scatter the sliced spring onions over the hot dip, adding a fresh, sharp contrast to the richness. Serve straight from the dish with celery sticks, carrot sticks, tortilla chips, or chunks of crusty bread for dipping.