8ounces(225g) cream cheesesoftened to room temperature
7ounces(198g) marshmallow creme
OPTIONAL: ¼ teaspoon desired extractI use almond*
Add the cream cheese and the marshmallow creme to a medium size bowl or the bowl of a stand mixer. Using a handheld mixer or the paddle attachment, beat the cream cheese and marshmallow together on medium-high speed until smooth.
Turn off the mixer, add extract, if using, and beat again on low speed. Allow dip to chill in the refrigerator for at least 1 hour before serving with fruit. Store leftovers in the refrigerator up to 1 week. Dip may be frozen up to 1 month. Thaw in the refrigerator overnight.
*You can omit flavored extract completely, though I recommend a but just for a little something extra. Consider vanilla or even a citrus like orange or lemon. My favorite is almond extract because its flavor lends well to most fruits.