Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper and set aside.
Place the milk, water, butter, salt and seasoning mix in a pot and place over high heat. Bring to a boil. Add flour and stir vigorously with a wooden spoon until batter comes together and starts to pull away from the sides of the pan, about 4–5 minutes.
Transfer dough to stand mixer that is equipped with paddle attachment (or you can use an electric hand mixer with a large bowl). Allow dough to rest and cool slightly for 2 minutes. With the mixer running on medium speed, add eggs, one at a time. Add cheese and mix to combine. Add as much bacon as desired, and chives, and stir together with a spoon.
Using a small cookie scoop (approximately 1 tablespoon), scoop batter onto the prepared baking sheets approximately 2 inches apart. Bake for 10 minutes. Reduce heat to 375°F, rotate baking sheets and continue baking for approximately 15–20 minutes or until golden. Transfer gougeres to a baking rack and cool slightly.
Serve with additional ranch dressing for dipping.
• For safe meat preparation, reference the USDA
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.