The first step in making this fruit dip is to make sure that they cream cheese is at room temperature. You may be tempted to simply pull the cheese from the fridge and use it, but it won't breakdown and become as creamy as you want for the dip. So, let the cream cheese sit for about an hour at room temperature before working with it. Also, be sure to use the solid block of cream cheese, not the "whipped" style. They won't give you the same consistency.

Okay, now that your cream cheese is warmed up to room temperature it's time to put all of the ingredients into a medium bowl. Add the cheese, cocoa, icing sugar, vanilla and whipped cream in the bowl.

You can use a hand mixer, starting at a low setting and then ramping up to a higher setting. Beat everything together until combined. No chunks of cheese left.

I didn't have my hand mixer handy, so I started mixing the ingredients with a rubber spatula and then finished the dip - whipping it with a whisk. Whisk the dip until it is smooth and fluffy. The whipped cream will give the dip a fluffier, lighter texture.