Continue beating the mixture for about two minutes - or until your arms can't do any more! You can add some more milk to make the dip a bit runnier, if you need to.

Use a pair of scissors to cut the chives finely (that's into pieces about 2mm long) and stir them into the cheese mixture. Don't use all of the chives, though - save a few to put on top of the dip at the end. (If you can't find any chives you could use the tops from spring onions instead, cutting them into small pieces with some scissors.)