Prepare the creamy base

• In a mixing bowl, combine the cream cheese, sour cream, mayonnaise and sriracha.
• Stir in the garlic, salt and black pepper until smooth.

Add the chicken and cheese

• Fold the shredded chicken into the creamy mixture.
• Stir in half of the cheddar and mozzarella.

Assemble the dip

• Spread the mixture evenly in a baking dish.
• Scatter the remaining cheddar and mozzarella on top.

Bake until bubbly

• Bake at 190 °C until the cheese is melted and bubbling.

Garnish and serve

• Sprinkle the sliced spring onion over the hot dip.
• Serve warm with chips, bread or vegetable sticks.