Ingredients:

  • 8 oz (226g) Full-fat cream cheese, brick style, softened
  • 1/2 cup (60g) Powdered sugar, sifted
  • 1/4 cup (60g) Plain Greek yogurt
  • 1 tsp (5ml) Pure vanilla extract
  • 1/4 cup (60ml) Heavy whipping cream, cold
  • 2 tbsp (28g) Unsalted butter, melted and cooled
  • 3 tbsp (36g) Light brown sugar, packed
  • 1.5 tsp (4g) Ground Saigon cinnamon
  • 1/8 tsp (0.75g) Fine sea salt

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese on medium-high speed for 2 minutes until glossy and holding soft peaks.
  2. Sift in the powdered sugar, then add the Greek yogurt and vanilla extract. Continue beating until the mixture is uniform and silky.
  3. Add the heavy whipping cream directly into the base and beat on high speed until the volume nearly doubles and the mixture is light enough to hold its shape.
  4. In a small microwave-safe bowl, whisk together the melted butter, brown sugar, cinnamon, and sea salt to bloom the spices.
  5. Drizzle the cinnamon mixture over the cream cheese base and use a rubber spatula to gently fold and create mahogany-colored ribbons throughout the dip.