To prepare the Cinco de Mayo Spread, select a springform pan or straightsided dish that is 5 to 6 inches in diameter and 2 inches deep. Line the bottom and sides with plastic wrap, smoothing out the plastic as much as possible.
Beat half the cream cheese with the milk, so it is easily spreadable. Spread this mixture evenly over the bottom of the pan. Chill for 30 minutes. Spread the Cilantro Pesto evenly over the cream cheese and chill. Beat the remaining cream cheese with the Tomato Salsa Cruda and carefully spread it over the Cilantro Pesto. Chill for at least 4 hours. Place a serving platter on top of the springform pan and, holding the dishes with both hands, flip them over. Remove the springform ring and bottom. Gently pull the plastic wrap off. Just before serving, spoon the Avocado Salsa over the top of the spread. Serve immediately.
In a blender, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Blend briefly, making sure the salsa remains rough. Store in a covered container, in the refrigerator, no more than 1 day.
Hand chop the garlic, parsley, cilantro, and almonds until fine. Combine with the oil, lemon juice, salt and pepper until well mixed. Store in a covered container in the refrigerator.
Avocado: In a small bowl, mix the avocado, lime juice, onion, cilantro, salt, and pepper. Store in a covered container in the refrigerator no more than 1 hour.
c.1996, M.S. Milliken & S. Feniger, all rights reserved
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