To a food processor bowl add the cream cheese, garlic, salt, pepper, milk, and mayo. Pulse until combined and smooth. Add the blue cheese crumbles and chives and pulse until mixed, with chunks of blue cheese remaining.
Transfer the blue cheese mixture to an 8-inch cast iron skillet, baking dish, or pie plate. Set aside.
In a medium bowl, mix together the bread crumbs, garlic powder, salt, and butter until well combined. Sprinkle evenly over the blue cheese mixture.
Bake for 25-30 minutes or until the dip is bubbling and the topping is golden brown.
Remove from the oven and top with extra blue cheese crumbles and chives if desired. Serve warm with chips, crackers, or veggies for dipping.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days.