Buffalo Chicken Enchilada Dip

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 6 tablespoons ranch salad dressing
• 6 tablespoons Frank's Red Hot Original Hot Sauce ((more if you would like it extra hot))
• 1 1/2 pounds cooked chicken, shredded or rough chopped ((grilled, rotisserie or fried))
• 8 slices bacon, cooked crisp and chopped fine, divided
• 8 ounces sharp cheddar cheese, shredded
• 4 ounces blue cheese crumbles
• 4 ounces can diced green chiles
• 4 ounces can chopped or diced pickled jalapenos
• 4 ounces sliced black olives ((optional))
• 4 scallions, chopped and divided
• 1 tablespoon Tony Chachere's Creole Seasoning ((optional, but delicious))
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 Roma tomatoes, diced
• 2 tablespoons fresh parsley
• flour tortillas ((optional, enough to cover the bottom of the pan))
• carrot and celery sticks
• tortilla chips