Using a hand or stand mixer, beat together cream cheese and butter. Be sure to scrape down sides of bowl to ensure full incorporation.
With mixer on low speed, add in powdered sugar a bit at a time, doing your best not to powder your countertops. Add in vanilla and almond extracts. Add kosher salt to taste.
Eat using whatever vehicle you prefer - spoon, graham cracker, apple slice, pretzel, breakfast quesadilla or your fingers. Don’t worry, I won’t judge.
Notes
This recipe kept in our fridge for 10 days, and that was with great restraint. I have a feeling it would be fine for up to a month, but I doubt it'll last that long... It's too tasty!
Optional Variations
Vegan - Swap in your favorite plant-based cream cheese and butter.
Keto/Diabetic-Friendly - Use sugar-free alternatives like this and this.
Strawberry, Raspberry, or [Insert Your Favorite Jam] Cheesecake Dip - Swirling in up to ⅓ cup your favorite jam or jelly will add tons of flavor and a bright pop of color.
Cherry Cheesecake Dip - Chop ⅓ cup of cherries in syrup (I love Trader Joe's Morello Cherries). Add 3 tablespoons of the syrup to the dip and fold in the cherries.
Pumpkin Cheesecake Dip - Add 3 tablespoons of canned pure pumpkin purée and 1 teaspoon of pumpkin pie spice.
Chocolate Chip Cheesecake Dip - Fold in ⅓ cup mini chocolate chips.
Caramel Apple Cheesecake Dip - Swirl in 3 tablespoons each of apple butter and salted caramel sauce.
Consider other add-ins like citrus zest, crushed Oreos, peanut butter, toffee bits, toasted nuts, sprinkles, or instant espresso powder. The flavor possibilities are as endless as your imagination!