Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Cinco de Mayo Spread
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 334
- Total Fat
- 31
- Saturated Fat
- 13
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 63
- Sodium
- 405
Ingredients
1 pound cream cheese
2 tablespoons milk
1 cup Cilantro Pesto, recipe follows
1 cup Tomato Salsa Cruda, recipe follows
1 cup Avocado Salsa, recipe follows
TOMATO SALSA CRUDA
4 Italian Roma tomatoes, cored and chopped
1 to 2 serrano chilies, chopped
1/4 small onion, chopped
Juice of 1 lime
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
CILANTRO PESTO
6 cloves garlic, peeled
1 bunch fresh parsley, stemmed
1 bunch cilantro, stemmed
2 tablespoons toasted almonds
4 tablespoons olive oil
Juice of 2 lemons
1/4 teaspoon sea salt
Freshly ground black pepper
AVOCADO SALSA
1 avocado, diced
Juice of 1/2 lime
2 tablespoons minced onion
2 tablespoons minced cilantro
1/4 teaspoon sea salt
Pinch cayenne pepper
Directions
- 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.
TOMATO SALSA CRUDA
- 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.
AVOCADO SALSA
- 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.