Mexican Three Cheese Dip

Ingredients

• •250 grams cream cheese
• •250 grams no fat yogurt
• •1 cup sharp cheddar cheese
• •1 cup salsa
• •12 servings salsa
• •1 cup avocado paste
• •1 teaspoon cumin
• •¼ teaspoon paprika
• •1 Clove garlic
• •12 servings salt and pepper
• •1 tablespoon chives
• •1 avocado
• •2 tablespoons lime juice
• •⅜ cup cilantro
• •1 tablespoon shallot
• •12 servings salt
• •250 grams tomatoes
• •1 green onion
• •¼ cup cucumber
• •1 pinch cayenne pepper
• •12 servings splash of lime juice
• •¼ teaspoon lime zest
• •12 servings prepare yogurt cheese the night before by lining a sieve
• •12 servings whip cream cheese
• •12 servings avocado paste: put content into a food processor and process until you achieve a smooth paste
• •1 tablespoon assembly: in a clear bowl

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Method

From foodista.com — read the original

1. 1Prepare yogurt cheese the night before by lining a fine sieve with coffee filter paper.
2. 2Pour content of yogurt container into the lined sieve and allow to sit covered in the refrigerator overnight.
3. 3Whip room temperature cream cheese with yogurt cheese.
4. 4Add finely minced garlic, cumin, smoked paprika and salt and pepper. Whip until evenly distributed. Set aside.
5. 5Salsa, 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).
6. 6Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.
7. 7Assembly: 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.
8. 8Serve at room temperature with flat breads, tortilla chips or corn chips. Enjoy!