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Must ask stupid question about cream cheese

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What happens to a block of Philadelphia cream cheese if you let it sit on the counter for several hours?


Why am I asking? I want to make chip dip involving sour cream, Good Seasons (powder) salad dressing mix, and cream cheese. Basically mix together and put in fridge.


So what happens to cream cheese if you let it sit on the counter? Does it soften greatly? Does it become beautifully spreadable (like how butter gets), or more like natural peanut butter -- still thick and gummy? I have a food processor, but methinks cold cream cheese would make an awful mess. If the cc becomes spreadable, then I really don't even need the food processor.

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