In a large skillet over medium heat, brown the ground beef until fully cooked and no longer pink, about 5-7 minutes. Drain any excess fat.

Add diced onions and minced garlic to the skillet. Sauté until the onions are translucent and fragrant, approximately 3-4 minutes.

Stir in chili powder, cumin, and salt to taste. Allow the mixture to warm for another minute.

Lower the heat and mix in cream cheese until melted, followed by shredded cheddar cheese. Stir until blended.

Fold in sour cream and salsa. Mix well until heated through, about 2-3 minutes.

Transfer the dip into a serving bowl, garnishing with chopped green onions or cilantro if desired. Serve warm with tortilla chips.