Start by warming your oven to 375°F.
In a large mixing bowl, gently whip the softened cream cheese until it's smooth. Then, stir in the bacon ranch dressing, sour cream, fresh chives, and garlic salt until everything is nicely combined. Set this creamy mixture aside for a moment.
In a separate bowl, combine the finely shredded chicken, most of the shredded cheddar cheese (reserve about 1/2 cup for the topping), most of the cooked and chopped bacon, and most of the chopped jalapeños (save a little of both for garnish).
Mix these ingredients well by hand, then add the creamy cheese mixture you prepared earlier. Stir until everything is thoroughly coated and combined.
Pour this delicious mixture into a baking casserole dish that has been lightly sprayed with non-stick spray, spreading it out evenly.
Sprinkle the reserved 1/2 cup of cheddar cheese over the top.
Bake for 20 minutes, or until the cheese topping is bubbly and slightly golden brown. For an extra golden finish, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Let the dip cool down slightly before serving. Garnish with the remaining bacon and serve warm with your favorite healthy dippers like celery sticks or cucumber slices.