Let the cream cheese sit at room temperature for 30 minutes, until it gives easily when pressed with a finger.

Beat the softened cream cheese, sour cream and ranch seasoning together with a hand mixer on medium speed for 1 minute, until no dry seasoning streaks remain.

Fold in the shredded cheddar and half the crumbled bacon, until evenly combined.

Spread the mixture into an even layer across a flat plate, smoothing the top with the back of a spoon.

Chill the dip for 15 minutes, until it feels firm enough to hold a clean edge when a knife is dragged through it.

Scatter the remaining bacon and the chopped chives over the top.

Drizzle the ranch dressing over the top in thin lines just before serving.

Serve cold with carrot sticks, celery sticks or ridged potato chips alongside for scooping.