Cook chopped bacon in a skillet over medium-high heat until crisp.
Drain bacon on a paper towel and set aside.
Add smashed garlic to skillet, and sauté for a minute.
In a bowl, beat cream cheese at medium speed with an electric mixer until smooth.
Add buttermilk and sour cream, beating until well combined.
Stir in bacon, garlic, blue cheese, chives and dill (I crushed the blue cheese with a fork).
Sprinkle dry roasted peanuts.
Serve with spicy crackers, grapes or pickled cucumbers.
If you want a warm dip, spoon the whole mixture, evenly into 4 individual baking cups. Skip the peanuts for this step. Bake at 350 F for 15 minutes or until golden. It may bubble a bit. Sprinkle evenly with peanuts when done.