Ingredients

  • 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
  • 1 Ripe avocado
  • 2 tablespoons Lime juice (or more for a smooth paste consistency)
  • 2 tablespoons Cilantro, finely chopped
  • 1 tablespoon Shallot, finely chopped
  • Salt
  • 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 teaspo
  • 1/4 cup Cilantro, finely chopped
  • 1 Green onion, finely chopped
  • 1/4 cup Cucumber, finely diced
  • Pinch of Cayenne pepper, or to taste
  • Splash of lime juice
  • 1/4 teaspoon grated lime zest
  • 1Prepare 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.
  • 2Whip room temperature cream cheese with yogurt cheese. Add finely minced garlic, cumin, smoked paprika and salt and pepper. Whip until evenly distributed. Set aside.
  • 3Salsa, 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).
  • 4Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.
  • 5Assembly: 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 r

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Step 1

  • Prepare yogurt cheese the night before by lining a fine sieve with coffee filter paper.
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Step 2

  • Pour content of yogurt container into the lined sieve and allow to sit covered in the refrigerator overnight.
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Step 3

  • Whip room temperature cream cheese with yogurt cheese.
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Step 4

  • Add finely minced garlic, cumin, smoked paprika and salt and pepper. Whip until evenly distributed. Set aside.
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Step 5

  • 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).
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Step 6

  • Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.
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Step 7

  • 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.
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Step 8

  • Serve at room temperature with flat breads, tortilla chips or corn chips. Enjoy!
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