1. Preheat the oven to 350°F (175°C) and lightly grease a 1 1/2- to 2-quart baking dish with butter or nonstick spray.

2. Peel the hard-boiled eggs if needed and finely chop them into small pieces; set aside.

3. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise, then beat or stir until completely smooth and lump-free.

4. Add the Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, black pepper, and hot sauce if using, then stir until the seasonings are evenly incorporated.

5. Fold in the chopped hard-boiled eggs, shredded sharp cheddar, shredded mozzarella, and most of the chopped chives or green onions, reserving a small handful for garnish.

6. Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula.

7. Sprinkle the top lightly with additional smoked paprika for color and flavor.

8. Bake for 18 to 22 minutes, or until the dip is hot and bubbling around the edges and lightly golden on top.

9. If you prefer a more browned top, broil the dip for 1 to 2 minutes, watching closely so it does not burn.

10. Remove the dish from the oven and let the dip rest for 5 to 10 minutes to thicken slightly.

11. Sprinkle the remaining chopped chives or green onions over the top just before serving.

12. Serve warm with crackers, toasted baguette slices, pita chips, potato chips, or fresh veggie sticks for dipping.