Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a medium-sized ovenproof dish or skillet (around 20-23cm).

Combine the Base: In a large mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Use a wooden spoon or a spatula to mix them together until smooth and well combined. Making sure the cream cheese is properly soft is key to avoiding lumps.

Add the Flavour: Stir in the minced garlic, onion powder, smoked paprika, and cayenne pepper (if using). Add the Worcestershire sauce and mix everything thoroughly until all the seasonings are evenly distributed.

Fold in the Cheeses: Reserve about a quarter of both the grated cheddar and mozzarella for the topping. Add the remaining cheese to the bowl and gently fold it into the cream cheese mixture. Season with a little salt and freshly ground black pepper.

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

Top and Bake: Sprinkle the reserved cheddar and mozzarella evenly over the top of the dip.

Bake Until Bubbly: Place the dish in the preheated oven and bake for 20-25 minutes. You're looking for the dip to be hot, bubbling around the edges, and for the cheese on top to be melted and lightly golden brown. What works best for me is placing it on the middle rack for even cooking.

Garnish and Rest: Carefully remove the dish from the oven. Let it stand for 5-10 minutes before serving, as it will be extremely hot. This resting time also helps it to set slightly. Just before serving, scatter over the freshly chopped chives.