Ingredients
cream cheese250 grams
no fat yogurt250 grams
sharp cheddar cheese1 cup
salsa1 cup
avocado paste1 cup
cumin1 teaspoon
paprika0.25 teaspoon
garlic1 Clove
salt and pepper12 servings
chives1 tablespoon
avocado1
lime juice2 tablespoons
cilantro2 tablespoons
shallot1 tablespoon
salt12 servings
tomatoes250 grams- cilantro0.25 cup
green onion1
cucumber0.25 cup
cayenne pepper1 pinch
splash of lime juice12 servings
lime zest0.25 teaspoon
prepare yogurt cheese the night before by lining a sieve12 servings
whip cream cheese12 servings- salsa12 servings
avocado paste: put content into a food processor and process until you achieve a smooth paste12 servings
assembly: in a clear bowl1 tablespoon
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Prepare yogurt cheese the night before by lining a fine sieve with coffee filter paper.
Pour content of yogurt container into the lined sieve and allow to sit covered in the refrigerator overnight.
Whip room temperature cream cheese with yogurt cheese.
Add finely minced garlic, cumin, smoked paprika and salt and pepper.
Whip until evenly distributed.
Set aside.
Salsa, combine all ingredients and mix well.
Set aside (this is best made the day before; if you find it is too liquid, stain using a fine sieve).
Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.
Assembly: In a clear bowl, evenly distribute the cream cheese mix.
Then smooth the avocado paste over it.
Next is the salsa, reserve about a tablespoon, evenly spread the remainder.
And last but not least, sprinkle the cheddar and garnish with a little reserved salsa and chives.
Serve at room temperature with flat breads, tortilla chips or corn chips.
Enjoy!
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