4ouncescream cheesesoftened (I recommend full-fat cream cheese for best texture)
1/4cup+ 1 Tablespoon organic half-and-half
In a mini food processor (or in a sealed zip top bag with a rolling pin), pulverize the freeze dried strawberries.
Add the cream cheese, confectioner's sugar, vanilla, and half-and-half and pulse until you get a nice smooth mixture (should only take 30 seconds or so). (If you don't have a food processor, just stir and stir and stir until well blended.)
Transfer to a small bowl and serve.
This can be made ahead and stored in the refrigerator in an air-tight container for up to 3 days before using.
For a thicker dip that can be used as a spread for bagels and toast, use less half-and-half; for a thinner dip, use more. Adjust 1 Tablespoon at a time to your taste.