1. Preheat oven to 350°F.
2. Brown ground beef in a skillet over medium heat, adding onion and garlic about halfway through browning. Drain excess fat. Season to taste with salt and pepper.
3. Stir together cream cheese, mayonnaise, ketchup, sour cream and 5 ounces of Kerrygold Aged Cheddar Cheese. Stir in beef mixture until well combined. Pour into a greased 1-½ quart baking dish. Top with remaining 2 ounces of cheese.
4. Bake for 25 minutes or until bubbly. Garnish with chopped lettuce and tomato, if desired. Serve warm with potato chips.
Note: This dip can be prepared through step 3, covered and refrigerated for up to 24 hours. Continue with step 4 when ready to serve, allowing a few extra minutes of baking time if dip is cold.