Preheat your oven to 350 F.
Turn the cream cheese into a large mixing bowl, add the sour cream, garlic salt and mix thoroughly with a spoon.
Transfer the cream cheese mixture into your baking dish. Spread it and even the top with a spoon. Set aside. It will serve as the base for the Nashville chicken dip.
Place the bacon strips on a cutting board and slice them into smaller sizes. Slice the jalapeno peppers next.
Place your non-stick skillet on medium heat. Once it gets hot, add the bacon and let it sizzle its own grease (and juice). Add the sliced jalapeno pepper and shredded chicken after the bacon has cooked for 5 to 7 minutes. Stir and let it release mouthwatering flavors as it cooks for another 5 minutes.
Turn the cooked bacon+jalapeno+chicken into the baking dish and spread it evenly on top of the cream cheese mixture. Add an extra layer of shredded sharp Cheddar cheese. Set aside.
Melt the butter in a small pot on medium heat.
While the butter is melting, measure the hot sauce into a medium bowl, add the brown sugar, ranch dressing, cayenne pepper, chili powder, paprika, and then pour in the melted butter. Whisk until all the ingredients are thoroughly combined.
Pour the sauce over the Cheddar cheese layer in the baking dish. Place the Nashville hot chicken dip in the oven to bake for 20 minutes.