In a large mixing bowl, combine the softened cream cheese (225g or 8 oz) and softened butter (60g or 1/4 cup). Beat them together with an electric mixer on medium speed until smooth and creamy, with no lumps remaining. This should take about 1-2 minutes.

Gradually add the sifted powdered sugar (200g or 1 3/4 cups) to the cream cheese and butter mixture, about half a cup at a time. Continue beating on low speed until just combined, then increase to medium speed and beat until smooth. Scrape down the sides of the bowl as needed. This gradual addition prevents a cloud of sugar from poofing up.

Add the unsweetened cocoa powder (50g or 1/2 cup), milk (60ml or 1/4 cup), vanilla extract (1 tsp or 5ml), and salt (1/4 tsp or 1.5g) to the bowl. Beat on low speed until the ingredients are just combined, then increase to medium speed and beat until the mixture is smooth, creamy, and has a rich chocolate color. This should take another 1-2 minutes.

If using, gently fold in the mini chocolate chips (50g or 1/3 cup) with a spatula. Be careful not to overmix, as this can cause the chocolate chips to melt into the dip.

Transfer the hot chocolate dip to a serving bowl. You can serve it immediately at room temperature, or cover the bowl with plastic wrap and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly.

Arrange an assortment of dippers around the bowl of hot chocolate dip. Excellent choices include fresh strawberries, banana slices, apple wedges, cookies (like shortbread or chocolate chip), graham crackers, and pretzels.