1-First Step: Gather and prep Take your 8 ounces of cream cheese out of the fridge ahead of time so it can soften. Soft cream cheese blends smooth and prevents lumps. Measure the 7 ounces of marshmallow cream and 1 teaspoon of vanilla extract. Have your hand mixer and a large mixing bowl ready. If you’re serving fruit, wash and dry all fruit. Slice apples and pineapple into bite-sized pieces, halve strawberries, and peel and segment mandarins if using them.

2-Second Step: Beat the cream cheese Place the softened cream cheese in a large mixing bowl. Use a hand mixer on medium speed to beat the cream cheese until smooth and slightly fluffy, about 30 to 45 seconds. This step is important because it creates a light base that the marshmallow cream will fold into easily. If your cream cheese is still cold and stiff, beat longer or let it sit for a few more minutes at room temperature.

3-Third Step: Add marshmallow cream and vanilla Scrape the bowl and add the 7 ounces of marshmallow cream and 1 teaspoon vanilla extract to the beaten cream cheese. With the hand mixer on low, begin to combine so the marshmallow cream does not fly out of the bowl. Increase speed to medium and beat until well combined and creamy, about 2 to 3 minutes as directed in the recipe. The mixture should be smooth, pillowy, and easy to dip. If you want a bit lighter texture, gently fold in 1/2 cup of whipped topping (optional).

4-Fourth Step: Adjust texture and flavor Taste the dip and adjust if desired: a little extra vanilla (an additional 1/4 teaspoon) for more aroma, or a pinch of fine sea salt to balance sweetness. For tangier flavor, swap 1 ounce of cream cheese for mascarpone or blend in 1 tablespoon of Greek yogurt. If you prefer a thinner dip for drizzling, stir in 1 to 2 teaspoons of orange juice concentrate or milk until you reach the desired consistency.

5-Final Step: Serve and store Serve immediately with your favorite fruits: strawberries, grapes, pineapple, apples, and more work great. For presentation, spoon the dip into a pretty bowl and place fruit around it on a platter. If storing, cover tightly and keep refrigerated for up to 1 week. The recipe makes about 3 cups and yields 16 servings (2 tablespoons each). When ready to serve after refrigeration, stir gently; if texture has slightly separated, re-whip briefly on low speed to bring it back together.