Cook the bacon in a skillet over medium heat for 8 to 10 minutes, until deeply crisp, then drain on paper towels and crumble once cool enough to handle.

Beat the cream cheese, sour cream and mayonnaise together in a medium bowl until smooth.

Stir in the ranch seasoning mix until no dry streaks remain.

Fold in two thirds of the bacon, saving the rest for garnish.

Cover and chill for 15 minutes, just long enough for the seasoning to bloom through the dip.

Spoon into a bowl and scatter the reserved bacon and the chives over the top.

Set the bowl into the board next to the kettle chips, which are thick enough to survive this dip without snapping.