Preheat oven to 180°C/350°F.

Make ranch dressing base: Combine mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon, Worcestershire, onion powder and garlic powder in a bowl. Set aside for 10 minutes to let the flavours develop.

Simmer on stove: Transfer the ranch dressing to a saucepan over medium low heat. Add cream cheese, hot sauce and pepper. Stir until cream cheese melts and the mixture is combined and smooth.

Mix: Transfer the hot cream mixture in a large bowl. Add chicken, 3/4 of the cheese (reserve rest for top) and green onion. Mix well until fully combined.

Transfer into a 6 cup / 1.5L casserole dish, top with remaining cheese.

Bake 20 minutes until bubbly and golden. For more brown spots, flick the broiler/grill on for the last few minutes.

Garnish with reserved green onion. Devour recklessly with corn chips, crackers or if you're feeling a bit virtuous, perhaps some vegetable sticks …