Ensure the cream cheese is fully softened. This step is critical for preventing lumps in the final dip. Remove the cream cheese from the refrigerator at least one hour before beginning the recipe.

Place the fully softened cream cheese and the sifted powdered sugar into the bowl of a stand mixer fitted with a paddle attachment, or use a large mixing bowl with an electric hand mixer.

Beat the mixture on medium speed for 2 to 3 minutes, or until the mixture is light, creamy, and completely smooth. Stop the mixer to scrape down the sides of the bowl midway through the creaming process.

Reduce the mixer speed to low. Add the entire jar of marshmallow fluff, the vanilla extract, and the fresh lemon juice (if using). Mix slowly until the ingredients are just combined.

Increase the speed to medium-high. Continue beating the mixture for 2 to 4 minutes. The goal is to whip air into the dip, making it light, fluffy, and voluminous. Scrape down the sides and bottom thoroughly to ensure even mixing.

Once the dip is smooth and aerated, transfer it immediately into an airtight container. Place the dip in the refrigerator to chill for a minimum of 2 hours. Chilling allows the dip to firm up slightly and helps the flavors meld.

Remove the fruit dip from the refrigerator just before serving. If it is overly stiff, allow it to sit out on the counter for 10 to 15 minutes to soften slightly. Transfer the dip to an attractive serving bowl.

Arrange the prepared fresh fruit and dippers around the bowl on a serving platter. Serve immediately.