Mexican Three Cheese Dip

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!