Like all recipes, this one has undergone some changes over the past months. A couple notes: 1. I used to think the Trader Joe's pre-cooked chicken was the key but turns out what's really important is the cheese you use. Try to use a very mild cheddar cheese that hasn't been aged more than 30 or 60 days. This will give you a nice gooey consistency and the other flavors will be able to stand out better. 2. Before, I recommended mixing the scallions/chives in after the full 30 minutes of baking. Now what I do is put them in 2/3 of the way through (so, if you need 30 minutes, put them in after 20 minutes, stir it up, and bake for the final 10 minutes). This takes some of the unpleasant sharpness out of the scallions/chives and blends the flavor into the rest of the dip a little better. 3. Regarding the baking time: you should really only bake the dip until it is evenly heated. Once it's reached the desired temperature, take it out. If you keep it in too long the oils will separate and the cheese will start to curdle. The risk of this happening isn't big or anything, it's just a good idea to take it out sooner rather than later.