Mexican Three Cheese Dip
By: Eva Taylor
Published: Sunday, June 6, 2010 - 6:53am

Ingredients




Layer 1 Cream Cheese:

250 grams Low Fat Cream Cheese, room temperature
250 grams No Fat Yogurt (drained 12 hours to make yogurt cheese)
1 cup Shredded sharp cheddar cheese
1 cup Salsa (home made recipe below)
1 cup Avocado Paste or guacamole (home made recipe below)
1 teaspoon Cumin
1/4 teaspoon Smoked paprika
1 Clove garlic, finely minced
Salt and pepper to taste

1 tablespoon Chives, finely sliced for garnish
Layer 2 Avocado Paste:

1 Ripe avocado
2 tablespoons Lime juice (or more for a smooth paste consistency)
2 tablespoons Cilantro, finely chopped
1 tablespoon Shallot, finely chopped
1 clove Garlic, finely minced
Salt

Layer 3 Salsa:

250 grams Mini tomatoes (if you use regular tomatoes, remove seeds 
1/4 cup Cilantro, finely chopped
1 Clove garlic, finely minced
1 Green onion, finely chopped
1/4 cup Cucumber, finely diced
Pinch of Cayenne pepper, or to taste

1 teaspoon Cumin
1/4 teaspoon Smoked paprika
Splash of lime juice

1/4 teaspoon grated lime zest





Preparation

1 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. 2 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. 3 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). 4 Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency. 5 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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Preparation

 1  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.  2  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.  3  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).  4  Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.  5  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!

About


Each bite is a different explosion of Mexican flavours!