Ensure the cream cheese is fully softened. If the cream cheese is too cold, the brown sugar will not incorporate smoothly and the dip will be lumpy. Unwrap the block of cream cheese and place it in the large mixing bowl.

Using an electric hand mixer on low speed, beat the softened cream cheese for 1 to 2 minutes until it is perfectly smooth and creamy with no lumps remaining. Scrape down the sides of the bowl with a rubber spatula as needed.

Gradually add the 1/2 cup of packed brown sugar to the cream cheese mixture. Start the mixer on low speed to prevent the sugar from flying out of the bowl, then increase the speed to medium. Beat the mixture for 2 to 3 minutes until the sugar is fully incorporated and the mixture is lightened slightly in color and texture.

Reduce the mixer speed to low. Add the 1 teaspoon of vanilla extract and the optional 1/4 teaspoon of ground cinnamon. Mix only until the extract and spice are fully combined, being careful not to overmix.

Adjust Consistency (Optional): If the dip appears too thick or stiff for your preference, add 1 Tablespoon of milk or heavy cream and mix until smooth. If you desire a runnier dip, add the second Tablespoon. The final dip should hold its shape when scooped but still be easily dippable.

Transfer the finished dip to a serving bowl. For the best flavor, cover the bowl and chill the dip in the refrigerator for at least 30 minutes. This allows the brown sugar to fully dissolve and the flavors to meld together, deepening the sweetness.

Serve the Cream Cheese Brown Sugar Fruit Dip chilled alongside your favorite fresh fruits, pretzels, or cookies. If the dip seems too firm after chilling, let it sit at room temperature for 5-10 minutes before serving.