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Cut off the head of the bulb of garlic, drizzle with olive oil and salt, wrap in tin foil and bake in an oven at 400°F for 40 minutes until golden brown and softened
Mix all seasonings together (salt, garlic powder, onion powder, chili powder, cayenne pepper, smoked paprika) and season the chicken with the mixture
Place seasoned chicken on a sheet pan and bake at 375°F for 30 minutes until fully cooked, then shred the chicken using forks or an electric mixer
Shred both the smoked gouda and cheddar cheese and set aside
In a bowl, mix together the softened cream cheese, chopped chives, and hot sauce
Add the ranch seasoning packet and roasted garlic to the cream cheese mixture and mix to combine
Add ¾ of the mixed shredded cheeses to the mixture, reserving the rest for topping
Fold in the shredded chicken
Transfer the dip to a baking dish and spread evenly
Top with the remaining shredded cheese and sprinkle with chives
Bake at 375°F for 20 minutes until the cheese melts, then remove from oven and serve