Ingredients:

  • 8 oz (225 g) Full-Fat Cream Cheese, softened to room temperature
  • 1 cup (250 g) Smooth, Shelf-Stable Peanut Butter (avoid natural/oily types)
  • 1/2 cup (60 g) Powdered Sugar (Icing Sugar), sifted
  • 1/4 cup (60 ml) Whole Milk or Heavy Cream
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1/4 teaspoon (1 g) Fine Sea Salt
  • 1 tablespoon (15 g) Chopped Peanuts (for garnish, optional)
  • 1 teaspoon (5 ml) Drizzle of Honey or Maple Syrup (for garnish, optional)

Instructions:

  1. Soften and Prep: Ensure the cream cheese is genuinely at room temperature. If needed, microwave it in 10-second bursts until just soft and pliable. Sift the powdered sugar to prevent lumps later.
  2. Cream the Base: In the mixing bowl, use an electric mixer (or stand mixer) to beat the softened cream cheese on medium speed until completely smooth (about 30–60 seconds). Scrape down the bowl.
  3. Add the Peanut Butter: Add the 1 cup of smooth peanut butter and the salt. Beat on medium speed until fully incorporated and the mixture is uniform. Scrape down the bowl again.
  4. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the sifted powdered sugar until it is fully blended into the mixture.
  5. Adjust Consistency: With the mixer running on low, drizzle in the vanilla extract and the whole milk/heavy cream. Increase the speed to medium-high and beat for 1–2 minutes until the dip is noticeably lightened, aerated, and fluffy.
  6. Taste and Adjust: Taste the dip and add an extra pinch of salt if needed to balance the sweetness, or a splash more milk if you prefer a runnier consistency.
  7. Chill (Recommended): Transfer the dip to a serving dish. Cover tightly and refrigerate for at least 15 minutes. This allows the dip to firm up slightly for a perfect scooping texture.
  8. Garnish and Serve: Just before serving, garnish with a light drizzle of honey or maple syrup and a sprinkle of chopped peanuts. Serve immediately with sliced apples, pretzels, or vanilla wafers.