Place the cream, powdered sugar and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk the ingredients together on low speed to incorporate powdered sugar into whipping cream, about 30 seconds. Increase the mixer speed to medium-high and whisk mixture on medium-high 3-4 minutes or until stiff peaks form. Transfer to a large bowl and set aside.
Place the cream cheese in the bowl of the stand mixer, now fitted with the paddle attachment. Beat the cream cheese on high speed until whipped, about 1 minute.
Gently transfer the reserved whipped cream to the bowl with the whipped cream cheese. Use a large silicone spatula to gently fold the whipped cream into cream cheese, being careful not to over-mix so it stays plump.
Transfer the cream cheese fruit dip to a serving dish and serve immediately with fruits of choice, or store in an airtight container in the fridge until ready to serve.
Notes
Storage: Store any leftovers in an airtight container. The dip will last about 7 days in the fridge.Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Feel free to substitute other extracts instead of vanilla, for example, almond extract or peppermint extract for a different flavor
* Please note the nutrition label does not include any fruits.Original recipe:
1 package cream cheese 8 ounces1 tub Greek Yogurt 8 ounces1/4 cup honey1 teaspoon vanilla extract
Instructions
In the bowl of an electric mixer, place cream cheese and beat on low speed until softened.
Slowly add yogurt, honey and vanilla extract, and continue to beat until well combined and smooth
Taste for sweetness and adjust accordingly.
Cover the dip and chill in the fridge for an hour before serving.