Ingredients:

  • 225g Full-fat Cream Cheese, softened to room temperature
  • 120g Plain Greek Yogurt
  • 60g Powdered Sugar, sifted
  • 5ml Pure Vanilla Bean Paste or Extract

Instructions:

  1. Place 225g of softened cream cheese in a bowl. Use an electric mixer on medium high for exactly 2 minutes. Note: It should look pale and significantly more voluminous than when you started.
  2. Pour in 120g of Greek yogurt and 5ml of vanilla paste.
  3. Whip for another 60 seconds on medium speed. Watch for a uniform, airy consistency where no streaks of yogurt remain.
  4. Hold your sieve over the bowl and add 60g of powdered sugar.
  5. Turn the mixer to the lowest setting and pulse until the sugar is just incorporated. Note: This prevents a sugar cloud from escaping the bowl.
  6. Increase the speed to high for exactly 30 seconds. Beat until the dip is glossy and smooth, removing any tiny dense pockets.
  7. Scrape the dip into a glass serving bowl.
  8. Cover and refrigerate for at least 30 minutes before serving.