Ingredients:

  • 8 oz (225 g) full-fat Cream Cheese, fully softened
  • 1 cup (240 g) plain, full-fat Greek Yogurt
  • ½ cup (120 g) Powdered Erythritol/Monk Fruit Blend
  • 1 tsp (5 ml) Pure Vanilla Extract
  • ½ tsp (2.5 ml) finely grated Lemon Zest
  • ¼ tsp (1.25 ml) Fine Sea Salt

Instructions:

  1. Soften the cream cheese fully at room temperature. Lightly pat the Greek yogurt dry with a paper towel if it appears overly wet to aid stability.
  2. In the mixing bowl of your electric mixer, whip the softened cream cheese until it is completely smooth and fluffy (about 1 minute).
  3. Gradually add the powdered sweetener to the cream cheese. Beat on medium-high speed for 2–3 minutes until the mixture is light, airy, and visibly increased in volume. Scrape down the sides halfway through.
  4. Reduce the mixer speed to low. Add the vanilla extract, lemon zest, and fine sea salt. Mix just until combined (about 15 seconds).
  5. Remove the bowl from the mixer stand. Using a rubber spatula, gently fold in the Greek yogurt until just combined. Avoid overmixing, as this will cause the dip to lose its airiness.
  6. Scrape the dip into a sealed container. Place in the refrigerator and chill for a minimum of 30 minutes to allow the dairy fats to firm up and the flavors to marry.
  7. Before serving, give the dip a gentle stir. If it seems too stiff, let it sit out for 5 minutes at room temperature.
  8. Serve in a decorative bowl alongside fresh fruit and dippers.