Preheat your oven to 375°F (190°C). If using bell peppers as boats, lightly brush the inside with olive oil and place them cut-side up in a baking dish.

In a large mixing bowl, combine the softened cream cheese, blended cottage cheese, Greek yogurt, and Parmesan cheese until smooth and well incorporated.

Fold in the shredded chicken, crumbled turkey bacon, chopped chives, garlic powder, and black pepper. Mix gently until all ingredients are evenly distributed throughout the creamy base.

Spoon the mixture evenly into the prepared bell pepper halves (if using). If not using boats, transfer the dip to a small, oven-safe casserole dish.

Bake for 20-25 minutes, or until the dip is heated through and the top is lightly golden brown. If using bell peppers, they should be slightly tender.

Remove from the oven and let cool for 5 minutes before serving. Garnish with extra black pepper or a sprinkle of fresh parsley. Serve hot with tortilla chips, crackers, or directly in the pepper boats.