Ingredients:

  • 8 ounces Full-Fat Cream Cheese, softened
  • 1 cup Creamy Peanut Butter
  • ¾ cup Confectioners’ (Icing) Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Fine Sea Salt
  • 2–3 tablespoons Whole Milk or Double Cream (to adjust thickness)
  • 2 tablespoons Roasted Peanuts, chopped (for garnish)
  • ½ teaspoon Flaky Sea Salt (for garnish)

Instructions:

  1. Soften Ingredients: Ensure the cream cheese and peanut butter are completely at room temperature (about 30–60 minutes out of the fridge). This is crucial for a smooth, lump-free texture.
  2. Cream the Fats: In the bowl of your stand mixer (or using a hand mixer), beat the softened cream cheese and peanut butter together on medium speed until the mixture is completely smooth, well-combined, and noticeably airy (about 2–3 minutes). Scrape down the sides of the bowl frequently.
  3. Incorporate Sweetener: Reduce the speed to low. Gradually add the sifted confectioners' sugar and the fine sea salt. Mix until just combined and the sugar is incorporated, being careful not to overmix.
  4. Flavour and Adjust: Add the vanilla extract. If the mixture seems too stiff, slowly drizzle in the whole milk or cream, 1 tablespoon at a time, until the dip reaches your desired velvety consistency—it should hold its shape but still be easy to scoop.
  5. Chill: Transfer the dip to a serving bowl or airtight container. Cover tightly and refrigerate for a minimum of 30 minutes. This chilling time allows the fats to firm up, giving the dip its ideal scoop-ability and structure.
  6. Garnish and Serve: Just before serving, remove the dip from the fridge. Sprinkle generously with the chopped peanuts and a light dusting of flaky sea salt. Serve immediately with your choice of dippers (e.g., apples, pretzels, or vanilla wafers).